Ingredients

1 medium eggplant (aubergine)

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 of stock

1 cup rice

1 can tomato (2-1/2 cups)

Method

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.

Cooks Comments and Tips

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