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Lamb and Eggplant Stew

1/2 c vegetable oil
2 onions, sliced thinly
2 lb large eggplant
1 1/4 t cinnamon
2 T red wine vinegar
2 red bell peppers, sliced

4 lb boneless lamb shoulder
2 garlic cloves, minced
1 1/4 t ground cumin
1/8 t allspice
2 c chicken broth

Cut lamb into 1 1/2 inch pieces. Cut red bell pepper into 1/4 inch
sliced lengthwise. In a kettle heat the oil over moderately high
heat until it is hot but not smoking and in it brown the lamb in
batches transferring it as it is browned to a bowl. Add to the
kettle the onion and cook them over moderate heat, stirring
occasionally, until they are just golden. Add the garlic, half the
eggplant, cut into 1 inch pieces, the cumin, the cinnamon, the
allspice, the vinegar, the broth, and the lamb with any juices that
have accumulated in the bowl, bring the liquid to a boil, and braise
the mixture, covered, in a preheated 350 F oven for 1 hour. Stir
in the remaining eggplant, cut into 1 inch pieces, and the bell
peppers, braise the mixture, covered for 30 to 40 minutes more, or
until the eggplant is very tender, and season the stew with salt
and black pepper.


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