Lamb and Vegetable Casserole
Source of Recipe
1000 Jewish Recipes by Faye Levy
* Exported from MasterCook *
Lamb and Vegetable Casserole
Recipe By : Faye Levy
Serving Size : 4 Preparation Time :0:00
Categories : Jewish, Lamb, Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless lamb shoulder
or
2 pounds lamb shoulder chops
1 pound small zucchini -- cut into 1-inch
-- slices
1 eggplant (1-1/2 lb) -- unpeeled and cut
-- into 1-inch dice
2 pounds ripe tomatoes -- peeled and chopped
-- diced
or
2 cans diced tomatoes -- with their juice
-- (14-1/2 oz each)
2 large onions -- halved and sliced
1 pound red-skinned boiling potatoes -- unpeeled
3 large garlic cloves -- coarsely chopped
1/2 teaspoon salt -- or to taste
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
pinch cloves
1/3 cup water
1 tablespoon olive oil (up to 2)
Preheat oven to 350 degrees F.
Trim excess fat from lamb and remove bones if using chops. Cut meat into 3/4-inch cubes. Combine lamb, zucchini, eggplant, tomatoes with their juice, and onions in a large gratin dish or shallow, heavy baking dish. Cut potatoes into 3/4-inch dice and add to gratin dish. Add garlic.
Mix the salt, pepper, allspice, cinnamon, and cloves in a small bowl. Sprinkle spice mixture over vegetables and lamb and toss with clean hands to mix thoroughly. Add water to gratin dish. Cover and bake 40 minutes. Drizzle with the oil. Bake uncovered, stirring often, 1-1/2 hours, or until lamb and vegetables are very tender; occasionally add a few tablespoons hot water to dish if necessary to prevent burning. When casserole is done, there should be little liquid left.
Cuisine:
"Jewish"
Source:
"1000 Jewish Recipes"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
