Lamb with eggplant and green pepper

4 servings

Ingredients

Quantity Ingredient
2 mediums Eggplants
Salt
2 tablespoons Butter
1 pounds Lamb cubes*
1 medium Onion; finely chopped
1 medium Tomato; ripe, concassee**
1½ cup Hot water
Pepper
2 cups Olive oil
4 mediums Green peppers ***
1 large Tomato; ****

Directions

Notes

* Lamb should be weighed as cubes of boneless leg or shoulder with excess fat removed.

** (Concassee) Peeled, seeded, disgorged and chopped.

*** Quartered, seeded and deribbed.

**** Peeled, seeded, disgorged and sliced thinly.

Remove stems & hulls from eggplants, peel and cut lengthwise into ½" slices. Sprinkly generously on both sides with salt, layer in a sieve or colander, weight and stand 30 minutes to disgorge. Rinse and dry thoroughly.

In a heavy casserole, melt the butter over moderate heat, Add lamb and onion and saute until browned on all sides, stirring frequently.

Add the copped tomato and cook 10 minutes more, stirring occasionally. Add the water, and season with salt & pepper (fresh ground). Reduce heat to low and simmer about 1h 15 mins or until the meat is tender and most of the liquid in the casserole has been absorbed. Remove from heat and set aside.

In a heavy frying pan (skillet) heat the olive oil over moderate heat. Add the eggplant slices and fry until cooked and golden brown on both sides. Drain on absorbant paper. Add the green peppers to the skillet and fry them until cooked and golden brown.

Lay half the eggplant slices side by side in an oiled baking dish.

spread the meat cubes over them and spoon the remaining pan juices over the meat. Cover with the remaining eggplant slices and top with the green peppers and tomato slices. Cover the dish with foil and bake in a preheated 375F oven 25 minutes. serve with armenian bread, or crusty frech or italian bread. Delicious hot, this dish is even better cold.

From "The cuisine of Armenia" by Sonia Uvezian ISBN 0-06-014472-6 Submitted By IAN HOARE On 09-07-95

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