Adriatic Lamb Pie
|Hot italian sausage||2|
|Onions||3 Small, quartered|
|Green pepper||1 Small, halved, seeded and diced|
|Cooked cubed lamb||2 1⁄2 Cup (40 tbs)|
|Vegetable oil||2 Tablespoon|
|Eggplant||1 Small, pared and cubed|
|All purpose flour||3 Tablespoon|
|Canned tomatoes||1 Pound (1 Can)|
|Water||2 Cup (32 tbs)|
|Instant beef broth||1 Teaspoon (1 Envelope)|
|Basil leaf||1⁄2 Teaspoon, crumbled|
|Rosemary leaf||1⁄2 Teaspoon, crumbled|
|Zucchini||2 , washed, trimmed and sliced|
|Refrigerator buttermilk biscuits||8 Ounce (1 Package)|
1. Slice the sausages into 1-inch pieces; brown in large skillet. Add onions and pepper; saute until soft in drippings from sausage. Remove sausage and vegetables from the skillet with slotted spoon and place in a 12-cup baking dish.
2. Brown lamb in same skillet. Remove to baking dish. Add oil and eggplant to skillet; saute 5 minutes; sprinkle with flour. Stir in tomatoes, water, instant beef broth, salt, basil and rosemary. Bring to boiling, stirring constantly. Boil 1 minute. Pour over meat in baking dish; add zucchini. Mix well.
3. Roll buttermilk biscuits with your hands on a lightly floured pastry cloth or board into pencil-thin strips. Arrange on top of stew in a lattice pattern.
4. Bake in moderate oven (375°) 40 minutes, or until pastry is golden-brown and pie is bubbly-hot.