Lamb Stew

Directions

1. 1
   If butcher does not have cubed lamb, buy shoulder chops and cut into 1-inch pieces, removing fat and bones.
2. 2
   Brown meat in a large skillet in a small amount of oil.
3. 3
   Add onions, celery, salt, pepper and garlic powder.
4. 4
   Cover with water and let simmer until ingredients are tender (about 30 minutes).
5. 5
   Add eggplant and tomatoes; continue simmering another 30 to 40 minutes.
6. 6
   Taste and add more seasonings as desired.
7. 7
   Throughout cooking, add more water as needed.
8. 8
   Just before serving, add 2 to 3 teaspoons cornstarch dissolved in 1/4 cup water.
9. 9
   Serve with rice and fresh whole wheat bread.