Lamb Pilaf

• 1 1/2 to 2 pounds lean lamb for stewing, cut into 1 1/2-inch cubes
• 1 medium onion, chopped
• 3 tablespoons vegetable oil
• 3 cups beef broth
• 1 (12-ounce) package pitted prunes, cooked, drained, and quartered
• 2 large green peppers, chopped
• 1 cup uncooked regular rice
• 4 (1/8-inch-thick) lemon slices
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon ground oregano

1. Saute lamb and onion in oil in a small Dutch oven over medium heat for 10 minutes, stirring frequently. Add beef broth; cover and simmer mixture for 20 minutes.
2. Remove from heat, and pour mixture into a greased 2 1/2- quart casserole. Add remaining ingredients; stir well.
3. Cover and bake at 350u0b0 for 1 hour and 15 minutes. Uncover and bake an additional 10 minutes or until liquid is absorbed.

lean lamb, onion, vegetable oil, beef broth, prunes, green peppers, regular rice, lemon slices, salt, pepper, ground oregano

Taken from www.myrecipes.com/recipe/lamb-pilaf (may not work)