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Eggplant with lamb recipe

2 1/2 lb Lamb meat boned cubed 1"
1 lb Tomatoes whole
3 lb Potatoes peeled cubed 1/2"
1 lb Green beans fresh
4 c Water*
1 1/2 lb Eggplant seeded skinned
2 ea Onions chopped
2 tb Parsley chopped
Salt & pepper to taste
measures conversion [+]

*Note: You may need more water as it cooks. Dip tomatoes into boiling water to loosen skins then skin them. Slice tomatoes, green beans, and eggplant together, mix with onion & potatoes. Make a layer of this mixture on the bottom of a deep baking dish. Make another layer of the meat, then a final layer of the remaining vegetable mixture. Pour the water over this. Sprinkle on the salt & pepper, cover with the lid and bake for 2 -hrs. at 350-deg F.

Cuisine: Russian, Georgian
Source: Dr. Donald Houston's collection. ORIGIN: Marina Ovrezhnadzhe, Kyiv-Ukraine, circa 1999
Recipe category: Meat-Dishes > Lamb, Vegetable-Dishes > Other

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