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Carribean and Tropical   -   Lamb And Eggplant Colombo (Antigua)   adapted from Caribbean Light by Donna Shields

Description
Ingredients
  • 1 Pound Lamb -- Cubed
  • 1 Teaspoon Olive Oil
  • 1 Medium Eggplant -- Diced
  • 1 Large Onion -- Diced
  • 1 Tablespoon Curry Powder
  • 3 Cloves Garlic -- Chopped
  • 1/3 Teaspoon Salt
  • 1 Cup White Wine
  • 1 Cup Water
  • 1 Small Winter Squash -- Chopped
  • 1 Lime Lime Juice
Directions Saute meat in oil until browned on all sides. Add eggplant and onion, saute 5 minutes. Add curry, garlic and salt, saute 2 minutes. Add wine and water, boil, simmer 25 minutes. Add squash, simmer 20 minutes, stir in lime juice and serve.
Serves 4
Time to Make 0:00



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