Djuvec Rice

Ingredients

• 750 g lamb shoulder
• 200 g onions
• 4 mixed bell peppers
• 1 small eggplant
• 6 tbsp olive oil (60 g)
• 300 g tomatoes
• Salt
• black pepper (ground)
• 100 g long-grain rice
• 150 ml hot water

Instructions

1. 1.

   Wash and pat dry the lamb, then cut into cubes. Peel the onions and slice them lengthwise. Wash the peppers, remove stems and seeds, quarter them, and cut into strips. Wash, clean, and cube the eggplant. Wash the tomatoes, pat dry, slice, and season with salt and pepper. Heat 4 tbsp oil in a pan and sauté the onions over medium heat until translucent.

2. 2.

   Add the peppers and eggplant to the pan and cook briefly. Grease an oven-safe dish if needed and layer half of the tomato slices. Spread half of the vegetables and half of the rice on top. Place the lamb cubes, season with salt and pepper, then add the remaining vegetables and rice, finishing with the rest of the tomato slices.

3. 3.

   Season again, pour in hot water, stir gently, drizzle with the remaining oil, cover with foil, and bake at 180°C (160°C fan) for about 1.5 hours. Add a little warm water if needed during baking.