4 Serving
2 tablespoons vegetable oil
1 pound lamb, cut into cubes
1 onion, sliced
1
clove garlic, minced
1 cup tomatoes
1 green bell pepper, quartered
2 carrots,
sliced
3 lemon slices
1 eggplant, cut into cubes
2 zucchini, cut into cubes
1/2
teaspoon paprika
1/8 teaspoon cumin
freshly ground black pepper, (optional)
Heat oil in a large, deep skillet, stockpot, or 3-quart Dutch oven over medium
high heat. Add lamb cubes and brown thoroughly on all sides. Add onions and garlic
and brown slightly. Add tomatoes and reduce heat. Cook over low heat for 1 hour,
add a small amount of water if necessary.
Preheat oven to 350F.
Add all
remaining ingredients and bring to a boil. Transfer mixture to a 3-quart ceramic
or ovenproof casserole. (Do not use plain cast iron. It discolors the vegetables.)
Cover tightly and place in oven. Bake 1 hour, or until vegetables are tender.
Amount Per Serving
Calories 412 Calories from Fat 228
Percent Total Calories
From:
Fat 55% Protein 24% Carb. 21%
Nutrient Amount per Serving Value
Total Fat 25 g 39%
Saturated Fat 8 g 42%
Cholesterol 83 mg 28%
Sodium 87 mg 4%
Total Carbohydrate 21 g 7%
Dietary Fiber 2 g 10%
Sugars 0 g
Protein 25 g
Vitamin A 21% Vitamin C 89% Calcium 0% Iron 18%
