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.