Recipe Details
Recipe Keywords
- blog x
Ingredients (yields Makes 4 servings servings)
- 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
- 3 tablespoons fresh lemon juice
- 1 large eggplant (1 1/2 pound)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 3 tablespoons finely grated kasseri, pecorino fresco, or semihard sheep’s-milk cheese
- 1 1/4 teaspoons kosher salt
Cooking Instructions
For cooking instructions, please visit epicurious.com
Public Comments (0)
Save this recipe to add notes, comments, and pictures.