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Syrian Lamb Casserole

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Ingredients
  Boneless lamb 2 Pound, cut into thin slices
  Onions 2 Large, sliced
  Oil 3 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper To Taste
  Nutmeg 1⁄4 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Eggplants 2 Large
  Tomato juice 2 1⁄2 Cup (40 tbs)
Directions

Trim fat from lamb and cut into small pieces.
Brown with onion in 1 tablespoon of oil.
Add seasonings.
Peel egg plant and cut into 1-inch slices.
Fry in remaining oil until almost tender.
Arrange layers of eggplant slices and meat mixture in a buttered 2-quart casserole.
Pour tomato juice over eggplant and lamb to cover.
Bake in a 325° F oven until almost dry, about 1 hour.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Meat

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