Ingredients

3 pounds lean lamb stew meat trim fat, and cut into 1 1/2 inch pieces
1 large eggplant with peel cut 2 inch cubes
1 C. chopped onion
3 slices fresh ginger root crushed
2 tomatoes chopped
1 can tomato sauce-8 oz.
1/2 C. white wine
4 garlic cloves minced
1 tsp. thyme
1 tsp. paprika
1 1/2 tsp. salt optional
1 beef bouillon cube optional
Freshly ground black pepper to taste

Cooking Instructions

Place eggplant cubes in bottom of crock pot. Add lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper, pour over all. Cover and cook at low for 6 hours or high for 3 hours.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)