Turkish Lamb Stew - cooking recipe

Ingredients

1 lb. boneless lamb, cut into 1-inch cubes
2 Tbsp. flour
1/2 c. chopped onion
2 cloves garlic, minced
2 1/2 c. diced eggplant
1 (16 oz.) can tomatoes in juice
2 Tbsp. tomato juice
1/4 tsp. cumin
1/8 tsp. coriander
dash of cinnamon
1 Tbsp. vegetable oil
1/2 c. chopped red pepper
1 c. sliced mushrooms
1 c. sliced zucchini
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper

Preparation

Toss lamb with flour.
Heat oil in 10-inch nonstick skillet. Add lamb and cook over medium-high heat, turning to brown about 3 minutes.
Remove lamb and set aside.
Add onion, red pepper and garlic to skillet.
Cook over medium heat, stirring often, about 3 minutes.
Add lamb and next 3 ingredients.
Drain tomatoes and measure 1/4 cup juice; pour into skillet.
Add tomatoes and remaining ingredients to skillet.
Stir well; bring to boil. Reduce heat and cover.
Simmer 1 hour or until meat and vegetables are tender.