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Syrian Lamb Casserole

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  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)

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

Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

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

Syrian Lamb Casserole Recipe