Name: Eggplant and Lamb Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Butter - 2 tablespoons; Lamb shoulder - 1 ½ pounds; Large eggplants, peeled and chopped - 2; Tomatoes, chopped - 2 large; Onions, chopped - 2 large; Green bell peppers, chopped - 2; Garlic, chopped - 10 cloves; Tomato paste - 1 tablespoon; Water - ½ cup; Allspice - 1 teaspoon; Salt - 2 teaspoons; Ground black pepper - 1 teaspoon

Ingredients for - Eggplant and Lamb Stew

1. Butter 2 tablespoons

2. Lamb shoulder 1 ½ pounds

3. Large eggplants, peeled and chopped 2

4. Tomatoes, chopped 2 large

5. Onions, chopped 2 large

6. Green bell peppers, chopped 2

7. Garlic, chopped 10 cloves

8. Tomato paste 1 tablespoon

9. Water ½ cup

10. Allspice 1 teaspoon

11. Salt 2 teaspoons

12. Ground black pepper 1 teaspoon

How to cook deliciously - Eggplant and Lamb Stew

1 . Stage

In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.

2 . Stage

In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.