Syrian Lamb Casserole Recipe
Ingredients
| 2 pounds boneless lamb, cut in thin slices | ||
| Onions | 2 Large, sliced | |
| Oil | 3 Tablespoon | |
| Salt | 1 Teaspoon | |
| Ground pepper | 1 To taste | |
| Nutmeg | 1/4 Teaspoon | |
| Cinnamon | 1/8 Teaspoon | |
| Eggplants | 2 Large | |
| Tomato juice | 2 1/2 Cup (16 tbs) | |
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.
Chef
