| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Casseroles, Meats |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Green beans |
| 3 |
|
Tomato |
| 1 |
|
Eggplant |
| 1/4 |
lb |
Okra |
| 2 |
|
Zucchini |
| 3 |
|
Green bell pepper |
| 2 |
|
Onion, chopped |
| 2 |
|
Cloves garlic, chopped |
| 3 |
T |
Butter |
| 2 |
lb |
Lamb, cubed 1" |
| 1/2 |
c |
Water |
| 2 |
|
Bay leaves |
| 2 |
|
Potato, med |
|
|
Salt, to taste |
|
|
Pepper, to taste |
INSTRUCTIONS
Top, tail and string the beans. Skin tomatoes and cut into wedges. Cut
off the stem of the eggplant, peel in strips and slice crosswise. Trim
cone-shaped ends of okra. Scrape and slice zucchinis. Seed and cut
bell peppers into 8 pieces. Saute onions and and garlic in 2
tablespoons of butter. Add meat and saute for 15 minutes. Add water
and bay leaves. Cover. Simmer until meat is tender. Transfer the meat
mixture to an earthenware casserole dish. Arrange potatoes inlayer on
top of the meat. Then place green beans, half of tomatoes, eggplants,
okra, zucchinis, the rest of the tomatoes bell peppers in layers. Add
salt and pepper. Dot with the rest of the butter. Cover and bake in
moderate oven until vegetables are tender. Hot water can be added if
necessary. Serve hot as main course with pilaf and salad. Posted to
recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Feb
02, 1998
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