Eggplant and Lamb Stew Best Dishes

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Eggplant and Lamb Stew

"The Arabic call (which I cannot recollect) approach 'It chefs itself.' Most Middle Eastern food is time-consuming to make; this call implies that the cook dinner is embarrassed to serve something so simple. Best served over rice."

Ingredients :

2 tablespoons butter
1 half of kilos lamb shoulder
2 massive eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 inexperienced bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
1/2 cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon floor black pepper

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H15M

In a large pot, soften the butter over medium heat, and brown the lamb on all facets. Mix in the eggplants, tomatoes, onions, inexperienced bell peppers, and garlic. Cook and stir until tender and gently browned.
In a small bowl, combo the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce warmness, and simmer about 1 1/2 hours, stirring now and again, till the beef shreds effortlessly with a fork. Add a touch water as essential to keep the ingredients wet.

Notes :

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