Lamb and Vegetable Casserole |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This in response to a request, I have not tried it but it sounds wonderful, if you try it please let me know how it is. (From The Wine and Food of Europe - Marc & Kim Millon). Called Ghivetch. Finally got around to trying this yesterday, served to company and everyone loved it! wish I had tried it sooner, served with a tomato salad and chunks of French bread to sop up the delicious juices. The topping is quite different (for us anyway) kinda like a frittata-very good.) Ingredients:
4 tablespoons olive oil |
2 medium onions, finely chopped |
2 lbs lamb shoulder, cut into 1 1/2 inch cubes |
1 teaspoon dried hot red chili pepper |
salt |
fresh ground black pepper |
water |
4 medium potatoes, peeled and sliced |
1 medium eggplant, cut into cubes |
3 large green peppers, sliced into rings |
1/2 lb green beans |
1 lb tomato, peeled and sliced |
3 eggs, beaten |
3 tablespoons yogurt |
freshly chopped parsley |
Directions:
1. Heat half of the oil in a large casserole.
2. Add onions and sauté until soft and golden.
3. Add lamb and brown on all sides, (I would add any bones to the browning and into the casserole, to get all the goodness from them, just remove the bones before serving.) Mix in chillies, salt and pepper.
4. Pour enough water just to cover the meat.
5. Cover and cook slowly (simmer) for 1 hour.
6. Add potatoes, eggplant, green peppers and beans to the casserole with enough water to cover ingredients.
7. Put into preheated oven 350°F for a further 1 hour.
8. Place tomatoes on top and cook for a further 10 minutes.
9. Mix eggs, yogurt and parsley together, Pour over the casserole, and return to oven, uncovered until eggs have set and turned golden.
10. Serve immediately.
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