“From "The Los Angeles Times California Cookbook" (1981).”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 onion, chopped
  • 1 12 lbs lean lamb (cubed)
  • 3 tablespoons oil
  • 3 cups bouillon
  • 12 lb prune (cooked, pitted, and quartered)
  • 1 cup rice, uncooked
  • 2 red peppers, cut in chunks
  • 12 teaspoon oregano
  • 12 lemon, thinly sliced

Directions

  1. Cook onion and lamb in oil for about 10 minutes, until lightly browned.
  2. Add bouillon; cover and simmer 20 minutes.
  3. Turn meat mixture into a 2-quart casserole. Stir in prunes, rice, red peppers, lemon, and oregano; season with salt and pepper to taste.
  4. Cover and bake at 350 for 1 hour.

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