1 - 7 March 2001
Issue No.523
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Al-Ahram Weekly On-line 1 - 7 March 2001 Issue No.523 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Lamb casserole
Ingredients:
1kg lamb fillets
1 large eggplant (cut into 2cm slices)
1 large onion, chopped
1tsp crushed garlic
3 medium zucchini (cut into 2cm slices)
2 large red and green capsicum (cut into 3cm squares)
2 cans crushed peeled tomatoes
2tbsp oil
salt + pepper + oregano + basil + nutmeg
Method:
Place eggplant on a board in a single layer. Sprinkle generously with salt. Leave for 20 minutes then rinse and pat dry with towels. Trim meat of any fat. Cut into cubes. Heat oil in cooking pan. Cook meat quickly in small batches over high heat until browned. Drain on paper towels. Add onion and garlic to same pan. Cook for 2 minutes or until tender. Add capsicum, cook for another 5 minutes, stirring occasionally. Return meat to pan with remaining ingredients. Bring to the boil then reduce heat to simmer. Cook until meat is just tender. Remove to a baking dish and cook for a further 20 minutes, uncovered, in a preheated medium oven of 220°C. Serve with rice and a green salad.
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