1/2 lb Green beans
3 large Tomato
1 medium Eggplant
1/4 lb Okra
2 medium Zucchini
3 Green bell pepper
2 Onion, chopped
2 Cloves garlic, chopped
3 tbsp Butter
2 lb Lamb, cubed 1"
1/2 cup Water
2 Bay leaves
2 Potato, med
Salt, to taste
Pepper, to taste
|
|
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
|
|
