In a large pot, melt the butter over medium heat and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green capsicums and garlic. Cook and stir until tender and lightly browned.
In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt and pepper. Reduce heat and simmer for about 1 1/2 hours, stirring occasionally until the meat shreds easily with a fork. Add a little bit of water as necessary to keep the ingredients moist.