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Armenian Casserole Recipe

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This recipe for Armenian Casserole, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Brown
Added: Friday, March 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs lamb shoulder, boned, cubed
1/2 cup olive oil
1 cup minced onions
1/2 cup minced green peppers
1 cup rw rice
3 lbs eggplant, (2 medium)
71/2 cups canned tomatoes
1 cup Burgandy wine
1/2 cup grated parmesan cheese
1/8 tsp cinnamon
2 tsp salt
1/2 tsp garlic powder
1/2 cup grated parmesan cheese

Directions:
Directions:
In heavy pot, brown lamb thoroughly in oil; add onions and green peppers; saute until tender. Cook rice as package directs. Pare and dice eggplant; cook covered in 1" of boiling water for 5 minutes; drain well. Into lamb, stir rice, eggplant, tomatoes, wine, 1/2 cup cheese, cinnamon, salt and garlic

Turn mixture into a lightly greased casserole; top with the remaining cheese.
Bake at 350 until hot and bubbling. (about 1 hour)

Number Of Servings:
Number Of Servings:
8

 

 

 

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