Lamb Casserole

Rich, hearty and slightly decadent. Equally at-home in a shepherd's cottage as in the palace of a sheik, this dish tastes of culture and comfort with the hint of an exotic nature.

Ingredients:

(For browning)

1 tbsp olive oil

1 lb ground lamb

1 onion, diced

3 cloves garlic, chopped

3 tbsp shredded ginger

1/2 cup greens (spinach, kale, collards)

1 tbsp cumin

1 tbsp chili powder

1 tsp thyme

1 tsp tarragon

1 tsp salt

1 tsp pepper

1/4 tsp curry

Some chopped peppers, if available

(Add after browning)

1 1/2 cups uncooked rice

1 can diced tomatoes

3 eggs, beaten

1/2 cup red wine

1/2 cup stock

1.5 cups shredded cheese (for filling)

1/2 cup shredded cheese (for topping)

Cooking:

Preheat oven to 365 degrees Fahrenheit.

Add olive oil to pan and heat over medium heat until warm. Add (For browning) ingredients and let sit in hot pan until oil begins to crackle, then stir. Brown well.

Combine ingredients in pan with (After browning) ingredients in a casserole pan or dutch oven. Mix well until uniform.

Bake covered (you can use aluminum foil) for 45 minutes.

Add more cheese to the top and cook uncovered 15 minutes.