Lamb Casserole

KLHquilts's Note:

From "The Los Angeles Times California Cookbook" (1981).

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

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