Lamb and Vegetable Casserole
Recipe: #4968
March 21, 2012
Categories: Lamb/Mutton, Onions, Eastern European, Mediterranean, Middle Eastern, Moroccan, Pacific Northwest, Pacific Rim, Brunch, Oven Bake, more
"(From "The Wine and Food of Europe - Marc & Kim Millon). Romanian Ghivetch. Served to company and everyone loved it! served with a tomato salad and chunks of French bread to sop up the delicious juices. The topping is quite different (for us anyway) kinda like a frittata--very good.)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (558.9 g)
- Calories 806.2
- Total Fat - 38.2 g
- Saturated Fat - 8 g
- Cholesterol - 178.9 mg
- Sodium - 703.7 mg
- Total Carbohydrate - 75.5 g
- Dietary Fiber - 4.9 g
- Sugars - 9.1 g
- Protein - 38.9 g
- Calcium - 173.2 mg
- Iron - 5.1 mg
- Vitamin C - 39.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350f degrees. Heat half of the oil in a large casserole. Add onions and sauté until soft and golden. Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper. Pour enough water just to cover the meat. Cover and cook slowly (simmer on stove top) for 1 hour.
Step 2
Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients. Put into preheated oven 350°F for a further 1 hour.
Step 3
Place tomatoes on top and cook for a further 10 minutes.
Step 4
Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
Step 5
Serve immediately.
Tips
No special items needed.
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