Recipe of the Week  Mary Kay Radnich Lamb & Eggplant Ingredients: 1   medium eggplant 1 1/2   lbs lamb shoulder 3   tablespoons butter 1   medium onion, diced 1   teaspoon marjoram 1   pinch dried thyme   salt and pepper 1   cup consomme 1   cup rice 1   can tomato (2-1/2 cups) Instructions:

1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well. 2. Cut lamb into 1-inch squares and saute in butter until brown on all sides. 3. Place in a casserole. 4. Fry onion in the skillet until golden brown. 5. Add onion and eggplant, seasonings and consomme to the casserole. 6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice. 7. Pour over the contents of the casserole. 8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes. Return to the Recipes Page Return to Tour Egypt Shop the Virtual Khan el-Khalili, the Store for Egypt Lovers Click Here to Mass Email Egypt Travel Companies to Request Tours Contact Tour Egypt | Advertise | Search This Site | Search Egypt Web | Reader Photos

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