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Lamb and Eggplant Stew
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  • 2 lbs (.9 kg). lamb, cut in large cubes, cleaned of all fat and silverskin
  • 4 ripe tomatoes, chopped
  • 2 bay leaves
  • 1 cup (225 ml) red wine
  • 1 orange, cut in half
  • 1 large eggplant, cubed
  • 1 tsp (5 ml) oregano
  • a few good grinds of black pepper
  • 1 quart (950 ml) of beef stock
  • 1 yellow onion, chopped coarse
  • 1 cup (225 ml) black figs, chopped
  • 1/2 head (or less if you chicken out!) garlic
  • 4 tbsp (60 ml) butter or olive oil
  • salt, to taste
  • Heat oil in a large heavy pot.
  • Brown the lamb throughly on all sides.
  • Add the rest of ingredients and simmer, covered, for 3 hours.
  • Remove the orange halves and bay leaves.
  • Serve with bulgar pilaf and salad.
My Armenian great aunt got me hooked on this dish ... (you will be too!)

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