Eggplant and Lamb Stew

01Method

1. 1

   Melt the butter in a large pot over medium heat. Add the lamb shoulder pieces and sear until browned on all sides. Add the eggplant, tomatoes, onions, green bell peppers, and garlic, then cook while stirring until the vegetables soften and take on a light color.

2. 2

   Whisk together the tomato paste and water in a small bowl, then stir the mixture into the pot. Season with allspice, salt, and black pepper. Lower the heat and let the stew simmer for about 1½ hours, stirring from time to time, until the meat pulls apart easily. Add small amounts of water as needed to keep everything moist.