Armenian Lamb Casserole
|Vegetable oil||2 Tablespoon (Acceptable)|
|Lean lamb||1 Pound, all visible fat removed, cut into cubes|
|Onion||1 , sliced|
|Garlic||1 Clove (5 gm), minced|
|Canned no salt added tomatoes||1 Cup (16 tbs)|
|Green bell pepper||1 , quartered|
|Carrots||2 , sliced|
|Eggplant||1 Medium, cut into cubes|
|Zucchini||2 Small, cut into cubes|
|Black pepper||To Taste|
|Okra||1⁄2 Cup (8 tbs), sliced|
Heat oil in a large, deep skillet, stockpot or 3-quart Dutch oven over medium-high heat.
Add lamb cubes and brown thoroughly on all sides.
Add onions and garlic and brown slightly.
Add tomatoes and reduce heat.
Cook over low heat for 1 hour, adding a small amount of water if necessary.
Preheat oven to 350° F.
Add all remaining ingredients and bring to a boil.
Transfer mixture to a 3-quart ceramic or ovenproof glass casserole.
Cover tightly and place in oven.
Bake 1 hour, or until vegetables are tender.