Syrian Lamb Casserole Recipe
Ingredients
2 1/2 pounds boneless lamb, cut in thin slices
2 large onions, sliced
3 tablespoons oil
1 teaspoon salt
Freshly ground pepper to taste
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 large eggplants
2 1/2 cups (approximately) tomato juice
Directions
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.
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.
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