Servings: 6-8

Ingredients

  • 1 pound halal lamb shoulder, cut into filbert-sized pieces
  • 2 large potatoes
  • 2 small eggplants or 1 large one
  • 3 tomatoes
  • 2 zucchini
  • 2 medium onions
  • 2 medium carrots
  • 2 green peppers
  • ¼ teaspoon cinnamon
  • salt and pepper to taste
  • water

Step 1

Sauté lamb until lightly browned.

Step 2

Peel potatoes and eggplant and rinse.

Step 3

Slice all vegetables in ½ inch slices (lengthwise), then cut into ½ inch pieces.

Step 4

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.

Step 5

Sprinkle seasoning on top.

Step 6

Barely cover with water.

Step 7

Cover and bake at 375°F for 60 minutes.

Step 8

Uncover the last 10 minutes for browning.

Usually served with rice.