Lamb Rice Casserole
- 4 ozs Rice
- 3 onions
- 4 tomatoes
- 36 ozs Lamb shoulder (or pork shoulder)
- 16 fluid ozs Beef broth
- 2 green Bell pepper
- 1 Eggplant
- 4 Tbsps olive oil
- 1 garlic clove
- 1 tsp sweet paprika
- freshly ground pepper
Rinse tomatoes, blanch in boiling hot water, rinse in ice cold water and peel. Cut in half, core and roughly chop.
Peel onions and garlic cloves, dice and add to tomatoes.
Rinse bell peppers under running water and dry with paper towels, remove stalks, cut in half, remove seeds and white ribs and cut into strips.
Wipe eggplant with a damp cloth, cut in half lengthwise and cut into slices.
Rinse meat, pat dry, cut into medium to small cubes and sear in a slow cooker in heated olive oil. Season with salt and pepper and remove from the pan..
In the same fat, fry all vegetables slightly, add spices, pour in broth, add meat again and bring to a boil.
Stir in rice and cover casserole. Cook at moderate heat for about 20-25 minutes.
Season the casserole with salt, pepper and paprika. Serve to taste sprinkled with chopped parsley.