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Categories:Viewed: 60 - Published at: 9 years ago
Ingredients
- 1 medium eggplant, cut in large cubes
- 1 1/2 lb. lamb shoulder, cut in 1-inch squares
- 3 Tbsp. margarine
- 1 tsp. marjoram
- 1 c. beef consomme
- 1 c. raw rice
- 1 medium onion, diced
- pinch of thyme
- salt and pepper
- 1 can tomatoes
Method
- Soak cubes of eggplant in salted water for 15 minutes.
- Rinse and drain well.
- Brown lamb on all sides in hot fat.
- Transfer to casserole.
- Pan-fry onion until golden.
- Add eggplant, seasonings and consomme to casserole.
- Brown rice in a dry skillet; add tomatoes with juice to rice.
- Pour over casserole.
- Bake at 350° until lamb is tender, about 1 1/2 hours.
