Eggplant and Lamb Stew

Ingredients

• 1 teaspoon allspice 
• 2 tablespoons butter 
• 2 large eggplants peeled chopped
• 10 cloves garlic chopped
• 2  bell peppers green chopped
• 1 teaspoon ground pepper black
• 1.5 pounds lamb shoulder 
• 2 large onions chopped
• 2 teaspoons salt 
• 1 tablespoon tomato paste 
• 2 large tomatoes chopped
• 0.5 cup water 

Equipment

• bowl
• pot

Directions

1. In a large pot, melt the butter over medium heat, and brown the lamb on all sides.
2. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
3. In a small bowl, blend the tomato paste and water.
4. 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.
5. Add a little water as necessary to keep the ingredients moist.