Mixed vegetables recipe

Mixed vegetables recipe

Mixed vegetables recipe

Mixed vegetables recipe

Ingredients

  • 20 ounces boneless lamb leg or shoulder, cubed
  • 16 ounces carrots
  • 16 ounces zucchini
  • 16 ounces eggplants
  • 16 ounces potatoes
  • 32 ounces tomatoes
  • 4 medium onions, finely chopped
  • 1/4 cup lemon juice
  • 1 tablespoon salt
  • A dash of ground pepper
  • A dash of ground cinnamon
  • 3 tablespoons shortening or butter
  • 1 1/2 litres water

Instructions

  1. • Peel eggplants, carrots, potatoes and wash well, then cut into cubes.
  2. • Wash zucchini and cut into cubes.
  3. • Peel tomatoes and finely chop them.
  4. • Fry meat with 2 tablespoons of shortening with half the quantity of salt and spices.
  5. • Cover with water and cook over moderate heat for 2 hours with pot covered. Place aside.
  6. • Saute onion with remaining shortening until transparent.
  7. • Stir in carrots for 5 minutes.
  8. • Add zucchini and stir for 3 minutes.
  9. • Add tomatoes with 1 cup of water to carrot mixture.
  10. • Cook over low heat for 10 minutes.
  11. • Add eggplant and cook for 10 minutes.
  12. • Add fried potatoes and remaining salt and pepper.
  13. • Add meat and stock to cover.
  14. • Cover pot and cook for 30 minutes or until tender.
  15. • Serve hot with green bell pepper and spring onion.