1 1/2 pounds of lamb, cubed 1 tablespoon of salad oil 1/2 cup of onion, chopped 1 pound of tomatoes 1 clove garlic, minced 1/4 teaspoon of basil 1 medium eggplant, peeled and cubed 3/4 cup of cooked rice 1 cup of water
Brown the lamb in oil in large skillet. Add onion and cook until pale and transparent, do not brown. Add remaining ingredients, except eggplant and rice, and simmer in skillet for 15 minutes. Put eggplant and rice in pot. Pour mixture from skillet over them. Cover and cook on LOW for 7 - 9 hours. Serves 4 - 6.
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