Lamb Stew - cooking recipe

Ingredients

1 to 1 1/2 lb. cubed lamb
1/2 c. chopped onions
1/2 c. chopped celery
1 medium-size eggplant, peeled and cubed
3 or 4 tomatoes, fresh or canned
salt and pepper to taste
garlic powder to taste

Preparation

If butcher does not have cubed lamb, buy shoulder chops and cut into 1-inch pieces, removing fat and bones.
Brown meat in a large skillet in a small amount of oil.
Add onions, celery, salt, pepper and garlic powder.
Cover with water and let simmer until ingredients are tender (about 30 minutes).
Add eggplant and tomatoes; continue simmering another 30 to 40 minutes.
Taste and add more seasonings as desired.
Throughout cooking, add more water as needed.
Just before serving, add 2 to 3 teaspoons cornstarch dissolved in 1/4 cup water.
Serve with rice and fresh whole wheat bread.