Lamb, Eggplant and Green Bean Saute

Basically made this up from what I had in the kitchen. I use my sense of smell and imagination to combine ingredients together to get what I want. *The powdered mushrooms used in this recipe are dehydrated in a paper bag in the refrigerator for two to three weeks until completely dried, then powdered with a coffee mill. I used portabella mushrooms in this recipe.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Part 1

• 1  lb lamb stew meat
• 2  tablespoons butter
• 2  tablespoons olive oil
• 3  thinly sliced garlic cloves
• 1⁄2 cup  thinly sliced onion
• 1⁄4 cup  powdered portabella mushroom
• 4  lemon slices, cut 1/4-inch crosswise with rind
• 1  teaspoon powdered ginger
• 1  teaspoon lemon pepper
• 1  teaspoon thyme
• 2  tablespoons lemon juice
• 2  teaspoons  balsamic vinegar

• Part 2

• 1  medium eggplant, cut into 1-inch cubes
• 15 -20  green beans, snapped into 2-inch pieces
• 2  tablespoons  balsamic vinegar
• 2  tablespoons olive oil
• 1  teaspoon sugar
• 1  teaspoon salt

Directions

1. LAMB.
2. Cut stew meat into teaspoon size pieces, set aside.
3. Combine Part 1 ingredients and saute 5 minutes
4. Add lamb, stirring to coat well.
5. Saute over medium heat until done, about 7 minutes.
6. EGGPLANT & GREEN BEANS
7. In a separate pan combine all of the Part 2 ingredients.
8. Saute until vegetables are tender.
9. Add to the cooked lamb mixture and stir gently to combine.