Spiced Lamb À La Garden And Grove

• 4 onions, diced
• 6 large green peppers, quartered
• 6 tablespoons butter
• 2 pounds lamb, ground
• 1/4 cup fresh lemon thyme leaves
• 1 1/2 pounds tomatoes, diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 cup water
• 2 chicken bouillon cubes
• 4 limes, halved
• 4 teaspoons cardamom
• 4 sticks cinnamon
• 1 teaspoon zaatar
• 3 cups cooked rice
• 1/2 cup seedless raisins
• 1/2 cup slivered almonds
• 1 pinch dried lemon thyme

1. In a large skillet, saute the onions and peppers in butter over medium heat until brown, taking care not to let them burn. Add the lamb, lemon thyme, tomatoes, garlic, salt, and 1 cup water in which the bouillon cubes have been dissolved. Simmer over a low-to-medium heat until the lamb is tender (about 1-11/2 hours). Add the limes, cardamom, cinnamon, and zaatar and bring to a boil.
2. Preheat oven to 350u0b0F.
3. Remove from stovetop and stir in the rice, raisins, and slivered almonds. Pour into an ovenproof casserole dish and cook for 30 minutes or so until heated thoroughly. Sprinkle a small amount of dried lemon thyme over meat just prior to serving.

onions, green peppers, butter, lamb, fresh lemon thyme, tomatoes, garlic, salt, water, chicken bouillon cubes, cardamom, cinnamon, zaatar, rice, raisins, almonds, lemon thyme

Taken from food52.com/recipes/9229-spiced-lamb-a-la-garden-and-grove (may not work)