Middle Eastern Vegetable And Lamb Casserole Recipe

1. 1

   Prepare meatballs (see below) and cook in butter in a large frying pan over medium high heat till browned.

2. 2

   Transfer to a large (about 3 1/2 qt) casserole.

3. 3

   Add in eggplant, red pepper, fresh beans (if used), onion, garlic and apple.

4. 4

   Throw away fat in frying pan.

5. 5

   Drain juice from tomatoes into pan (set tomatoes into pan (set tomatoes aside); add in the broth, salt, basil, pepper, and oregano.

6. 6

   Heat to boiling, scraping up browned bits in pan and pour into casserole; mix gently.

7. 7

   Cover tightly and bake in a 350 degree oven for 1 hour.

8. 8

   After 1 hour, mix squash, okra, and frzn beans (if used) with other vegetables in casserole.

9. 9

   Bake, covered till vegetables are tender, about 30 min.

10. 10

    Then stir in lemon juice and distribute tomato slices over top.

11. 11

    Bake for 10 min, then let stand, covered, for about 15 min before serving.

12. 12

    MEATBALLS FOR 12: Use 3 pounds meat, 3 Large eggs, 1/3 c. parsley, 1 1/2 tsp.

13. 13

    salt, and 3/4 tsp.

14. 14

    each pepper and allspice.

15. 15

    Shape mix into 48 balls.

No additional tips available.