Ingredients
- 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 tbls. butter
- 2 lbs. lamb, cubed,-1-Inch
- 1/2 cup water
- 2 bay leaves
- 2 potatoes
- Salt and pepper
Directions
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 garlic in 2 Tbls. of butter. Add meat and saute 15 minutes. Add water and Bay leaves. Cover. Simmer until meat is tender. Transfer the meat mixture to an earthernware casserole dish.
Arrange potatoes in a layer on top of the meat. Then place green beans, half of the tomatoes, eggplants, okra, zucchinis, the rest of the tomatoes, and the bell peppers.
Add salt and pepper. Dot with the rest of the butter. Cover and bake in a moderate oven until vegetables are tender. Hot water can be added if necessary.
Serve hot as a main course with rice pilaf and salad.
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Submitted 6/13/05.
Source: My Lamb Stew Recipes
Submitted By: Eileen Werth
crzylegs@erols.com
Lamb Stew-- KUZU GUVEC