- 3 1/2 pounds lamb shoulder, cut into large pieces
- Salt and pepper
- 2 tablespoons olive oil
- 1 large eggplant (1 1/4 lb.), cut into small pieces
- 1 large onion, chopped
- 1 red bell pepper, cut into large pieces
- 3 cloves garlic, chopped
- 1 (28 oz.) can chopped tomatoes, drained
- calories 667
- fat 25 g
- satfat 8 g
- protein 86 g
- carbohydrate 23 g
- fiber 8 g
- cholesterol 257 mg
- sodium 693 mg
How to Make It
Pat lamb dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add lamb and cook until lightly browned, turning with a wooden spoon, about 10 minutes; transfer to a slow cooker. Pour off and discard all but 1 Tbsp. fat from skillet.
Add eggplant, onion, bell pepper and garlic to skillet and cook over medium heat, stirring often, until mixture is slightly softened, about 5 minutes. Stir in tomatoes.
Pour contents of skillet over lamb in slow cooker. Cover and cook on low heat for 6 hours. Serve warm.