ROMANIAN LAMB VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

ROMANIAN LAMB AND VEGETABLE CASSEROLE GHIVETCH-Rumanian recipe

INGREDIENTS:

6 lamb chops, cut 1 inch thick
1 cup olive oil
4 teaspoons salt
1 teaspoon freshly ground black pepper
2 cups diced potatoes
2 packages frozen mixed vegetables, thawed
1 1/2 cups shredded cabbage
1 green pepper, cut julienne
2 cups diced eggplant
1 cup chopped onions
2 cloves garlic, minced
2 tomatoes, chopped
1/2 pound okra, sliced
1/8 teaspoon thyme
1 bay leaf

RECIPE:

Trim the fat from the chops. Heat 2 tablespoons of the oil in a skillet and brown the chops on both sides. Sprinkle with half the salt and pepper.

Heat the remaining oil in a casserole until it bubbles. Add the potatoes, mixed vegetables, cabbage, green pepper, eggplant, onions, garlic, tomatoes, okra, thyme, bay leaf, and remaining salt and pepper. Mix lightly. Cover and bake in a 350 degrees F. oven 30 minutes. Remove cover and arrange the chops over the vegetables. Bake 45 minutes longer, basting the chops occasionally. Discard the bay leaf. Serves 6.