Recipes please...

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Permalink Reply by Max S on September 1, 2008 at 2:59pm

Eggplant and Lamb Stew

INGREDIENTS (Nutrition)
30 g butter
680 g 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
15 g tomato paste
120 ml water
7 g allspice
10 g salt
2 g ground black pepper

DIRECTIONS
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.