Just 4 u
Season a quarter of a young lamb and cut into pieces. Lay in a large stew−pan and cover with hot water. Add
1 sliced onion, 2 sliced green peppers and 2 tomatoes, 1 red pepper and 2 sprigs of parsley. Let stew slowly
until tender. Then fry thin slices of egg−plant and add to the stew. Serve hot
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