Country: Egypt Servings: Serves 6

Ingredients

• lamb shoulder – 2 lb / 900 g
• potatoes – 3 medium, peeled and diced
• carrots – 3 medium, sliced
• zucchini – 2 medium, sliced
• eggplant – 1 medium, diced
• onion – 1 large, chopped
• garlic – 4 cloves, minced
• tomato paste – 3 tbsp
• canned tomatoes – 28 oz / 800 g
• vegetable broth – 2 cups / 480 ml
• olive oil – 2 tbsp
• cumin – 1 tsp
• coriander – 1 tsp
• allspice – 1 tsp
• salt – to taste
• black pepper – to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in a large skillet over medium heat. Add lamb and brown on all sides. Remove and set aside.
3. In the same skillet, add onion and garlic; sauté until translucent.
4. Stir in tomato paste and cook for another 2 minutes.
5. Add canned tomatoes, vegetable broth, cumin, coriander, allspice, salt, and pepper. Simmer for 5 minutes.
6. In a large casserole dish, layer the browned lamb, potatoes, carrots, zucchini, and eggplant.
7. Pour the tomato mixture over the layered ingredients in the casserole dish.
8. Cover the dish with foil and bake in preheated oven for 1.5 to 2 hours, until meat and vegetables are tender.
9. Serve hot with rice or bread.

Substitutions

• lamb shoulder -> beef chuck or chicken thighs
• canned tomatoes -> fresh tomatoes, blanched and pureed

Enhancements in the Next Evolution

• Enhance the flavor by marinating the lamb overnight with spices.
• Consider adding bell peppers for a dash of sweetness and color.
• For a richer taste, incorporate a small amount of cinnamon.