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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
Directions
Step 1
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.
Step 2
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 292 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat7g | 37% |
| Cholesterol68mg | 23% |
| Sodium871mg | 38% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber8g | 30% |
| Total Sugars9g | |
| Protein18g | |
| Vitamin C49mg | 245% |
| Calcium71mg | 5% |
| Iron2mg | 13% |
| Potassium833mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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