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Armenian Lamb Casserole

Heart.Foods's picture
  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
  Lemon slices 3
  Eggplant 1 Medium, cut into cubes
  Zucchini 2 Small, cut into cubes
  Paprika 1⁄2 Teaspoon
  Cumin 1⁄8 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1351 Calories from Fat 376

% Daily Value*

Total Fat 43 g65.4%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 171.7 mg7.2%

Total Carbohydrates 91 g30.5%

Dietary Fiber 32.7 g130.7%

Sugars 35.9 g

Protein 166 g332.9%

Vitamin A 465.4% Vitamin C 388.4%

Calcium 26.4% Iron 29%

*Based on a 2000 Calorie diet


Armenian Lamb Casserole Recipe