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Add a photoServings: 8
Ingredients
- 1/2 lb Green beans
- 3 lrg Tomato
- 1 med Eggplant
- 1/4 lb Okra
- 2 med Zucchini
- 3 x Green bell pepper
- 2 x Onion, minced
- 2 x Cloves garlic, minced
- 3 Tbsp. Butter
- 2 lb Lamb, cubed 1"
- 1/2 c. Water
- 2 x Bay leaves
- 2 x Potato, med Salt, to taste Pepper, to taste
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 pcs.
- Saute/fry onions and and garlic in 2 Tbsp. of butter. Add in meat and saute/fry for 15 min. Add in water and bay leaves. Cover. Simmer till meat is tender. Transfer the meat mix to an earthenware casserole dish.
- Arrange potatoes inlayer on top of the meat. Then place green beans, half of tomatoes, eggplants, okra, zucchinis, the rest of the tomatoes bell peppers in layers.
- Add in salt and pepper. Dot with the rest of the butter. Cover and bake in moderate oven till vegetables are tender. Warm water can be added if necessary.
- Serve warm as main course with pilaf and salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 8 servings | |
| Calories 367 | |
| Calories from Fat 188 | 51% |
| Total Fat 21.05g | 26% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 98mg | 4% |
| Potassium 996mg | 28% |
| Total Carbs 25.51g | 7% |
| Dietary Fiber 7.8g | 26% |
| Sugars 5.92g | 4% |
| Protein 20.42g | 33% |
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