Tabakh Roho

Country : Syria

1 kg lamb, with bone

2 large onions, sliced

3 tbsp butter

500 g eggplant, cubed

500 g zucchini, cut in half

1 ½ kg tomatoes, sliced

2 tbsp tomato paste

Boiling water, enough to cover lamb

3 garlic cloves, finely chopped

1 tbsp mint, finely chopped

3 tbsp pomegranate syrup (Dibs arruman)

-   Melt butter in a pot over medium heat. Turn the heat up, add the onions and stir until translucent then add the lamb and brown.

-   Add eggplant, zucchini and tomatoes.

-   Dissolve tomato paste in water and add to the lamb. Bring to the boil then lower the heat to medium and simmer until lamb is tender.

-   Stir garlic, mint and pomegranate syrup into pot.

-   Serve with rice.