Lamb And Fenugreek Casserole
Watch Community Cooking Daily at 11:00 A.M. and 6:00 P.M. only on CitiCABLE 3

Ingredients:
2 Tbs Olive Oil
¼ Cup Chopped Onion
1 Clove Garlic, Finely Chopped
1 Lb Lean Lamb, Cubed
¾ Cup Meat Or Vegetable Stock
3 Cups Diced Fenugreek Or Chopped Spinach
3 Medium Tomatoes, Peeled And Chopped
Sprig Of Thyme
Bay Leaf
¼ Tsp Pepper
2 Tbs Fresh Parsley, Chopped
½ Tsp Fresh Rosemary, Chopped
4 Black Olives, Sliced
½ Cup Coarse Dried Breadcrumbs
2 Tbs Parmesan Cheese

Saute onions and garlic in olive oil. Increase heat, add lamb and cook till browned. Add stock, reduce heat and cook till meat is tender, about 1hour stir in fenugreek. Add tomatoes, herbs, olives and pepper. Turn into a casserole dish. Combine breadcrumbs and parmesan cheese, sprinkle over the top of mixture. Refrigerate if not being served immediately. Bake in 400 degree oven for 15 minutes. Brown under broiler if necessary. Serves 3 to 4 people.

Toni Sargent