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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 6 |
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This is an awesome casserole that doesn't require the rice to be cooked before baking! Ingredients:
1 eggplant, peeled and cubed |
3 tb olive oil |
1 lb lamb shoulder, cubed |
1/2 chopped onion |
1 chopped yellow squash |
1 chopped green pepper |
1 clove minced garlic |
1(14.5 oz) can crushed tomatoes |
1 tsp salt |
1 tsp curry |
1/2 tsp thyme |
1/2 tsp basil |
1/2 c raw rice |
Directions:
1. Heat a small amount of oil in a dutch oven.
2. Brown eggplant cubes in small batches, adding more oil, only as needed.
3. Drain eggplant on paper towels.
4. Add lamb to pot and brown, remove to platter.
5. Add onion, squash, and green pepper and saute until tender.
6. Add garlic and saute until fragrant.
7. Stir in tomatoes, curry, salt, thyme, basil, and reserved lamb and bring to a boil.
8. Cover, reduce to low, and simmer 15 minutes.
9. Add eggplant and rice and mix well.
10. Cover and bake for 55-65 minutes, stirring once, until rice is tender.
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