Recipe#12122

Title: Lamb Stew 07

rec.food.recipes archive

Yield: 8 servings
 1/2 lb green beans
 3 tomatoes
 1 eggplant
 1/4 lb okra
 2 zucchini
 3 bell peppers
 2 onions, chopped
 2 garlic cloves, chopped
 3 T butter
 2 lbs lamb, cubed 1"
 1/2 c water
 2 Bay leaves
 2 potatoes
 salt
 pepper
 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.