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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Finally, a simple and easy Middle-Eastern dish. This stew is filled with tons of spices and veggies. Delicious served over rice. Ingredients:
1 1/2 pounds lamb shoulder |
2 green bell peppers, chopped |
2 large tomatoes, diced |
2 large eggplants, peels removed and chopped |
2 large onions, chopped |
1/2 cup water |
2 tbsp butter |
1 tbsp tomato paste |
1 tsp allspice |
10 garlic cloves, diced |
2 tsp salt |
1 tsp ground black pepper |
Directions:
1. Melt the butter in a large pot, over a medium heat. Add the lamb and brown on all sides. stir in the peppers, tomatoes, eggplants, onions, and garlic. Cook, and stir until tender and browned lightly.
2. In a small bowl, mix the tomato paste and water. Add to the pot with the lamb and season the lamb with allspice, salt, and pepper. Lower the heat, and simmer for about 1 1/2 hours, stirring from time to time, until you can easily shred the meat with a fork. (Add some small amounts of water as needed to keep the ingredients moist.)
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