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Recipe Summary

prep:
10 mins
cook:
6 hrs
total:
6 hrs 10 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

667 calories; fat 25g; saturated fat 8g; protein 86g; carbohydrates 23g; fiber 8g; cholesterol 257mg; sodium 693mg.