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lean lamb onion vegetable oil beef broth prunes green peppers regular rice lemon slices salt pepper ground oregano
Viewed: 21 - Published at: 8 months agoIngredients
- 1 1/2 to 2 pounds lean lamb for stewing, cut into 1 1/2-inch cubes
- 1 medium onion, chopped
- 3 tablespoons vegetable oil
- 3 cups beef broth
- 1 (12-ounce) package pitted prunes, cooked, drained, and quartered
- 2 large green peppers, chopped
- 1 cup uncooked regular rice
- 4 (1/8-inch-thick) lemon slices
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground oregano
Method
- Saute lamb and onion in oil in a small Dutch oven over medium heat for 10 minutes, stirring frequently. Add beef broth; cover and simmer mixture for 20 minutes.
- Remove from heat, and pour mixture into a greased 2 1/2- quart casserole. Add remaining ingredients; stir well.
- Cover and bake at 350° for 1 hour and 15 minutes. Uncover and bake an additional 10 minutes or until liquid is absorbed.
