Recipe information
Ingredients for - Eggplant and Lamb Stew
2. Lamb shoulder - 1 ½ pounds
3. Large eggplants, peeled and chopped - 2
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.
