Lamb and Eggplant with tomatoe Sauce

Ingredients

2 Lbs. Lamb Stewing meat (bone in is best as it extracts flavour from the bones)
Flour for dusting
¼ cup Olive Oil
1 cup Onion
1 cup Celery
1 Eggplant
2 cloves of garlic chopped
1 tbsp. Oregano
1 tbsp. Basil
1 tbsp. Thyme
¼ tsp. Cinnamon
Salt & Pepper to taste
1 tbsp. Thyme
660 ml bottle of strained crushed tomatoes

Directions

Heat the oil in a stock pot till nice and hot.
Dust lamb pieces in flour and brown the meat till fully cooked in ¼ batches at a time on heat between medium and high.
Remove lamb from pan and remove most of the oil but leave enough to fry the onions, garlic and celery till browned.
Chop the eggplant into large pieces about 2 x 2 inches and add to pot, add all seasonings at this time also.
Pour in your tomatoes. Fill the bottle half full of water, give it a good shake and add this also.
Bring to a boil then turn down and let simmer for about an hour. When done season with salt and pepper to taste.
Serve this over rice, potatoes, toasted bread or whatever you wish.

Note: The picture above is also for our mashed potatoes, we piped them through a piping bag.