Armenian Lamb Casserole Recipe
Ingredients
| 2 tablespoons acceptable vegetable oil | ||
| 1 pound lean lamb, all visible fat removed, cut into cubes | ||
| Onion | 1 , sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1 Cup (16 tbs) | |
| Green bell pepper | 1 To taste, 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 | |
| Ground black pepper | To Taste | |
| Okra | 1/2 Cup (16 tbs), sliced | |
Directions
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.
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.
Chef
