Preheat oven to moderate (375°). Thinly slice tomatoes. Cut zucchini into 1/4-inch-thick slices. Spread one of the sliced tomatoes over bottom of 2-quart flameproof casserole. Top with half the zucchini slices; sprinkle with half the onion. Crumble lamb over top; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rice evenly over top. Add raisins and the remaining onion. overlap remaining tomato and zucchini slices over top. Sprinkle lightly with a little additional salt and pepper. Drizzle with oil. Combine broth and tomato paste; pour into casserole. Bring to a full boil on top of stove. Cover tightly and bake in preheated moderate oven (375°) for 40 minutes or until rice is cooked. Stir together sour cream and dill. Serve with casserole. Nutrient Value Per Serving: 434 calories, 115 g protein, 27 g fat, 35 g carbohydrate, 319 mg sodium, 53 mg cholesterol. lamb 17