From the Archives of Fatima Zein Annan
Sauté lamb until lightly browned.
Peel potatoes and eggplant and rinse.
Slice all vegetables in ½ inch slices (lengthwise), then cut into ½ inch pieces.
Arrange all ingredients in alternating layers in a 9 x 12 inch pan, beginning with potatoes, followed by zucchini, meat, eggplant, tomatoes, onions, carrots, and green peppers on top.
Sprinkle seasoning on top.
Barely cover with water.
Cover and bake at 375°F for 60 minutes.
Uncover the last 10 minutes for browning.
Usually served with rice.