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.