Lamb Casserole

• 1 onion, chopped
• 1 12 lbs lean lamb (cubed)
• 3 tablespoons oil
• 3 cups bouillon
• 12 lb prune (cooked, pitted, and quartered)
• 1 cup rice, uncooked
• 2 red peppers, cut in chunks
• 12 teaspoon oregano
• 12 lemon, thinly sliced

1. Cook onion and lamb in oil for about 10 minutes, until lightly browned.
2. Add bouillon; cover and simmer 20 minutes.
3. Turn meat mixture into a 2-quart casserole.
4. Stir in prunes, rice, red peppers, lemon, and oregano; season with salt and pepper to taste.
5. Cover and bake at 350 for 1 hour.

onion, lean lamb, oil, bouillon, rice, red peppers, oregano, lemon

Taken from www.food.com/recipe/lamb-casserole-249859 (may not work)