Ingredients
- 4 tablespoons olive oil
- 2 medium onions, finely chopped
- 2 pounds lamb shoulder (cut into 1 1/2 inch cubes)
- 1 teaspoon dried hot red chili peppers
- Salt and fresh ground black pepper, to taste
- Water, enough to cover
- 4 medium potatoes, peeled and sliced
- 1 medium eggplant, cut into cubes
- 3 large green peppers, sliced into rings
- 1/2 pound green beans
- 1 pound tomatoes, peeled and sliced
- 3 eggs, beaten
- 3 tablespoons yogurt
- Freshly chopped parsley
How to Make
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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.
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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.
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Step 3: Place tomatoes on top and cook for a further 10 minutes.
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Step 4: Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
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Step 5: Serve immediately.
We hope you enjoy this recipe!
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