Recipe Eggplant and Lamb Stew (Main Dish)

Required Ingredients:

• 2 tablespoons butter
• 1 1/2 pounds lamb shoulder
• 2 large eggplants, peeled and chopped
• 2 large tomatoes, chopped
• 2 large onions, chopped
• 2 green bell peppers, chopped
• 10 cloves garlic, chopped
• 1 tablespoon tomato paste
• 1/2 cup water
• 1 teaspoon allspice
• 2 teaspoons salt
• 1 teaspoon ground black pepper

Preparing/Cooking:

• 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.
• 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.

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