Aegean Lamb Stew

1 tbsp. oil
2 lbs. lamb with ones for stew, cut into large pieces
1 large onion, sliced
2 garlics, minced
1 28oz. can tomatoes, undrained
½ tsp. cinnamon
½ tsp. turmeric
½ tsp. Tabasco® pepper sauce
¼ tsp. salt
6 new potatoes, cut into chunks
1 small eggplant, cut into 1” pieces
1 zucchini, cut into 3/4” pieces

In large skillet heat oil over medium high heat. Add lamb a few pieces at a
time; brown on all sides. Arrange lamb in 3-qt. casserole. Drain off all
but 1 tbsp. fat from skillet; cook onion and garlic 5 minutes or until
tender. Add tomatoes; stir up bits from bottom of skillet. Stir in
cinnamon, turmeric, Tabasco, and salt. Pour mixture over lamb. Stir in
potatoes. Cover; bake at 350° for 30 minutes. Stir in eggplant and
zucchini. Cover; cook 45 minutes longer or until meat and vegetables
are tender.

Makes 6 servings