Back to 6 servings Meat and vegetables 1 lb lamb shoulder or beef chuck, boneless, cut into bite-sized cubes 2 tablespoons vegetable oil 1 large onion, diced 3 cloves garlic, minced 2 medium eggplants, cubed, salted 15 minutes and squeezed 2 medium zucchini, cubed 2 medium potatoes, peeled and cubed 2 medium carrots, peeled and cubed 2 medium green bell peppers, chopped 1 cup green beans or okra, trimmed, optional Sauce and seasoning 3 medium tomatoes, diced, with juice 1 tablespoon tomato paste 1 tablespoon red pepper paste, optional; use tomato paste instead for milder 1 teaspoon salt 0.5 teaspoon black pepper 2 cups hot water
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1 Step 1: Salt the cubed eggplant and let it sit about 15 minutes to draw out bitterness, then squeeze out the liquid.2 Step 2: Heat the oil in a large heavy pot over medium-high heat. Brown the meat in batches until its juices release and are reabsorbed, about 8 minutes, then remove.3 Step 3: Reduce heat to medium, add the onion and fry until soft and lightly golden, about 5 minutes. Add the garlic and stir for 1 minute.4 Step 4: Return the meat to the pot with the potatoes and carrots and sauté 5 minutes. Add the eggplant, zucchini, peppers and green beans and stir gently to combine.5 Step 5: Stir in the diced tomatoes, tomato paste, pepper paste, salt and black pepper. Add the hot water, cover, and simmer on low heat 40 minutes, stirring gently only once or twice so the vegetables hold their shape, until the meat and potatoes are tender and the eggplant is very soft.6 Step 6: Turn off the heat and let the covered pot rest at least 20 minutes so the flavors settle. Check that the meat is tender, not pink, before serving.getsaucepan.com/r/00265885-d698-57a0-9bdb-36a2c31acd6c
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