Lamb And Vegetable Casserole

Name: Lamb And Vegetable Casserole
Ingredients: 4 tablespoons olive oil; 2 medium onions, finely chopped; 2 lbs lamb shoulder, cut into 1 1/2 inch cubes; 1 teaspoon dried hot red chili pepper; salt; fresh ground black pepper; water; 4 medium potatoes, peeled and sliced; 1 medium eggplant, cut into cubes; 3 large green peppers, sliced into rings; 1/2 lb green beans; 1 lb tomatoes, peeled and sliced; 3 eggs, beaten; 3 tablespoons yogurt; freshly chopped parsley

15 ingredients

10 steps

Ingredients

4 tablespoons olive oil
2 medium onions, finely chopped
2 lbs lamb shoulder, cut into 1 1/2 inch cubes
1 teaspoon dried hot red chili pepper
salt
fresh ground black pepper
water
4 medium potatoes, peeled and sliced
1 medium eggplant, cut into cubes
3 large green peppers, sliced into rings
1/2 lb green beans
1 lb tomatoes, peeled and sliced
3 eggs, beaten
3 tablespoons yogurt
freshly chopped parsley

Directions

1

Heat half of the oil in a large casserole.
2

Add onions and saute until soft and golden.
3

Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper.
4

Pour enough water just to cover the meat.
5

Cover and cook slowly (simmer) for 1 hour.
6

Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients.
7

Put into preheated oven 350°F for a further 1 hour.
8

Place tomatoes on top and cook for a further 10 minutes.
9

Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
10

Serve immediately.