• 1 Tbs. olive oil
• 1-1/4 lbs. lamb stew meat, cut into 1 inch cubes
• 1 tsp. ground cumin
• 1/2 tsp. ground oregano
• 1/4 tsp. cinnamon
• 1/8 tsp. cayenne, or to taste
• 1/4 cup dry red wine
• 1 Tbs. red wine vinegar
• 1/3 cup beef stock
• 3 Tbs. tomato paste
• 1 Tbs. brown sugar
• 2 cups eggplant, peeled and cut into 1 inch cubes
• 3 Tbs. currants or raisins
• 1-1/2 Tbs. fresh mint, chopped
• 1-1/2 Tbs. fresh cilantro or parsley, chopped

Heat oil in a pressure cooker over high heat. Sear lamb 5 minutes, stirring frequently. Add next 4 ingredients and cook another 2-3 minutes until lamb is browned. Add next 5 ingredients. Secure cover and bring to high pressure. Reduce heat and cook 12 minutes at stabilized pressure. Release pressure by running cold water over cover. Add eggplant and currants or raisins. Cover and return to high pressure. Cook 2 minutes. Release pressure. Stir in mint, cilantro and salt to taste.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 289, fat 11.2g, 36% calories from fat, cholesterol 92mg, protein 30.2g, carbohydrates 14.3g, fiber 2.3g, sugar 10.3g, sodium 259mg, diet points 6.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.3, Bread: 0.0, Lean meat: 0.0, Fat: 1.9, Sugar: 0.3, Very lean meat protein: 4.3

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The recommended wines are: Cabernet Sauvignon, Zinfandel, or Merlot.