Description
The Arabic name (which I can’t remember) means ‘It cooks itself.’ Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.
Ingredients
- 2 tablespoons butter
- 1 ½ 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
- ½ cup water
- 1 teaspoon allspice
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 6