Syrian Lamb Casserole
|Boneless lamb||2 Pound, cut into thin slices|
|Onions||2 Large, sliced|
|Freshly ground pepper||To Taste|
|Tomato juice||2 1⁄2 Cup (40 tbs)|
Trim fat from lamb and cut into small pieces.
Brown with onion in 1 tablespoon of oil.
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.
Serving size: Complete recipe
Calories 2626 Calories from Fat 1000
% Daily Value*
Total Fat 112 g172.6%
Saturated Fat 29.7 g148.3%
Trans Fat 0 g
Cholesterol 777.2 mg259.1%
Sodium 2636.2 mg109.8%
Total Carbohydrates 138 g46.1%
Dietary Fiber 45 g180%
Sugars 69.7 g
Protein 277 g553.8%
Vitamin A 59.3% Vitamin C 294%
Calcium 30% Iron 36%
*Based on a 2000 Calorie diet