 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 1/2 to 2 pounds lean lamb for stewing, cut into 1 1/2-inch cubes |
1 medium onion, chopped |
3 tablespoons vegetable oil |
3 cups beef broth |
1 (12-ounce) package pitted prunes, cooked, drained, and quartered |
2 large green peppers, chopped |
1 cup uncooked regular rice |
4 (1/8-inch-thick) lemon slices |
1 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon ground oregano |
Directions:
1. Sauté lamb and onion in oil in a small Dutch oven over medium heat for 10 minutes, stirring frequently. Add beef broth; cover and simmer mixture for 20 minutes.
2. Remove from heat, and pour mixture into a greased 2 1/2- quart casserole. Add remaining ingredients; stir well.
3. Cover and bake at 350° for 1 hour and 15 minutes. Uncover and bake an additional 10 minutes or until liquid is absorbed.
|
|