This is a Middle Eastern stew that is best served over rice. A wonderful way to cook lamb shoulder!
Really tasty dish and easy too. I omitted the garlic because I was going out and didn't want garlic breath but would have been better with it. - 25 Jan 2017
My husband and I absolutely loved this recipe. I used shoulder steaks since that is what I had on hand. Prep work is the only "con" to this recipe. It took about 45 minutes to chop all the veggies (which my lovely husband did while I pain-stakingly picked every ounce of meat off the bones). I browned the chunks/shreds of lamb in the pot before adding the remaining ingredients. For me it was easier than fishing the bones out of the stew. I also soaked my chopped eggplant in salt water for about 30 min to an hour before cooking in stew (this helps to remove some of the bitterness from the eggplant). I also added a whole can (i think it was the 4 oz size) of tomato paste for a richer tomato base. The extra paste also helped thicken the liquid in this stew. I will be making this again and again. 4* for recipe as is, but is 5* with the changes. - 04 Jan 2007 (Review from Allrecipes US | Canada)
Loved it, I used red wine instead of water, added some chilies for spice and put in an extra eggplant. I ate it with Brown Basmati Rice and a yogurt recipe from Sharon's Scrumptious Souvlaki. Thanks. - 16 Aug 2006 (Review from Allrecipes US | Canada)