Beer makes batters better, meat more tender, and sauces more flavorful.
Armenian Lamb Casserole
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- #41021
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 pounds lamb cubes, remove all fat
1 small eggplant, peeled and sliced
1 large green bell pepper, sliced
1 large onion, sliced
1 can (8 ounce size) tomato sauce
1 cup water
1/8 teaspoon black pepper
1/2 teaspoon basil
1/4 cup butter
directions
Soak peeled eggplant slices in a bowl of water for 1/2 hour. Pat dry.
Combine tomato sauce, water, black pepper, and basil in small saucepan. Simmer for 1/2 hour.
Coat meat with flour. Brown lightly in butter. Brown lightly peppers and onion.
Line bottom of casserole dish with eggplant. Top with meat and vegetables. Pour sauce over mixture. Bake at 375 degrees F for 1 hour.
Serve over rice or noodles.
added by
madmom007
nutrition data
Nutritional data has not been calculated yet.
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