| 3 lb lean lamb stew meat trim fat, and cut into 1 1/2" pcs |
3/4 lb |
$46.66 per 16 ounces
|
$34.99 |
| 1 lrg eggplant with peel cut 2" cubes |
1/4 eggplant |
$1.99 per item
|
$0.50 |
| 1 c. minced onion |
1/4 cup |
$0.79 per pound
|
$0.07 |
| 3 slc fresh ginger root crushed |
3/4 slice |
$2.99 per pound
|
$0.01 |
| 2 x tomatoes minced |
1/2 tomatoes |
$1.99 per pound
|
$0.14 |
| 1 can tomato sauce - (8 ounce) |
1/4 can |
$1.85 per 15 fluid ounces
|
$0.46 |
| 1/2 c. white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.35 |
| 4 x garlic cloves chopped |
1 garlic cloves |
$4.00 per pound
|
$0.03 |
| 1 tsp thyme |
1/4 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1 tsp paprika |
1/4 teaspoon |
$1.79 per ounce
|
$0.03 |
| 1 1/2 tsp salt (optional) |
3/8 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 x beef bouillon cube (optional) Freshly-grnd black pepper to taste |
1/4 beef bouillon |
n/a
|
|
| Total per Serving |
$36.60 |
| Total Recipe |
$146.41 |
Suggestions?