The Arabic name of this dish means 'it cooks itself' making it an easy but flavoursome lamb dish. Best served over rice.
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 USA and 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 USA and Canada)
We all had mixed feelings about this one. I followed the recipe for the most part, but added one can of diced tomatoes (28 oz) because I cooked it in the crockpot. (on low for 5 hours) The veggies all held up nicely and the meat was so tender. My husband thought it was just ok and my daughter picked out the meat and only ate some of the eggplant. I liked it a lot. The recipe makes a lot of food, so be prepared for leftovers. I guess I will have to eat ours as no one else will :-D - 12 Jan 2007 (Review from Allrecipes USA and Canada)