Lamb and Eggplant

Egyptian Food and Recipes




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)




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.


Last Updated: June 7th, 2011



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