• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 medium eggplant, peeled and cubed
  • 3-4 tbsp olive oil
  • 1 to 1 1/2 pounds lamb shoulder, cubed
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups of chopped blanched tomatoes
  • 2 tsp salt
  • 1/2-1 tsp curry powder
  • 1/2 tsp thyme
  • 1/2 tsp basil
  • 1/2 cup raw long-grain rice


  • Heat a little of the olive oil in a large skillet.
  • Brown eggplant cubes in batches, adding more of the oil only as needed.
  • Drain on paper towels.
  • Brown lamb cubes in the same skillet; remove to a platter.
  • Sauté chopped onion and garlic until tender;
  • Stir in tomatoes, salt, curry powder, thyme, and basil.
  • Add lamb; cover and simmer for 15 minutes.
  • In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice.
  • Repeat layers.
  • Cover and bake at 350F for 55 to 65 minutes,
  • or until rice is tender, stirring once during cooking time.


Categories: Lamb/Sheep  Main Dish  Oven 

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