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Lamb and Eggplant Stew with Couscous Recipe

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This recipe for Lamb and Eggplant Stew with Couscous is from Cooking With The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ tsp olive oil
1 lb lamb / leg of lamb, cubed
1 medium onion, sliced
4 cloves garlic,crushed
1 medium red pepper,chopped
3 Tbsp tomato paste
½ cup red wine
1½ cup low-sodium beef broth
2 Tbsp hot sauce (or to taste)
28 oz can diced tomatoes
1 tsp each salt and pepper
1 medium eggplant, chopped to match size of meat
½ cup green olives, drained
170 ml jar marinated artichoke hearts, drained
1¼ cups couscous
3 Tbsp balsamic vinegar
Directions:
Directions:
In a large pot, heat oil and add lamb. Cook meat on medium high for about 8 minutes until browned on all sides. Remove meat from pot. Add onion, garlic, red pepper. Cook for about 3 minutes until soft. Put lamb back into pot with vegetables. Add diced tomatoes and liquid, tomato paste, red wine, beef broth, hot sauce, salt and pepper. Cover and let simmer for approximately 30 minutes. Add eggplant and let simmer for another 20 minutes or until eggplant is very tender. Add olives and artichoke hearts. Remove pot from heat. Immediately add balsamic vinegar to pot. Add couscous and mix well. Cover and let pot stand until the couscous is tender. Serve and enjoy.

 

 

 

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