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Instructions
For lamb 2 1/4 pound boneless lamb shoulder, trimmed and cut into 1-inch cubes 2 tablespoons unsalted butter 1 large tomato, peeled , seeded, and finely chopped 1 1/4 cups water 1 teaspoon salt For eggplant purée 3 tablespoons fresh lemon juice 1 large eggplant (1 1/2 pound) [...]
Read the recipe at epicurious.com
Ingredients
- butter
- milk
- wine
- seasoning
- tomatoes
- flour
- cookies
- water
- lemon
- lamb
- meat
- juice
- shoulder
- eggplant
- pecorino
- tenders
Categories
- With fruitYes
- With legumesNo
- With pastaNo
- With greensYes
Read all recipes from epicurious.com
Ingredients
- butter
- milk
- wine
- seasoning
- tomatoes
- flour
- cookies
- water
- lemon
- lamb
- meat
- juice
- shoulder
- eggplant
- pecorino
- tenders
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