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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From The Los Angeles Times California Cookbook (1981). Ingredients:
1 onion, chopped |
1 1/2 lbs lean lamb (cubed) |
3 tablespoons oil |
3 cups bouillon |
1/2 lb prune (cooked, pitted, and quartered) |
1 cup rice, uncooked |
2 red peppers, cut in chunks |
1/2 teaspoon oregano |
1/2 lemon, thinly sliced |
Directions:
1. Cook onion and lamb in oil for about 10 minutes, until lightly browned.
2. Add bouillon; cover and simmer 20 minutes.
3. Turn meat mixture into a 2-quart casserole. Stir in prunes, rice, red peppers, lemon, and oregano; season with salt and pepper to taste.
4. Cover and bake at 350 for 1 hour.
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