INGREDIENTS

INSTRUCTIONS

Notes * Lamb should be weighed as cubes of boneless leg or shoulder
with excess fat removed. ** (Concassee) Peeled, seeded, disgorged and
chopped. *** Quartered, seeded and deribbed. **** Peeled, seeded,
disgorged and sliced thinly. Remove stems & hulls from eggplants,  peel
and cut lengthwise into 1/2" slices. Sprinkly generously on both  sides
with salt, layer in a sieve or colander, weight and stand 30  minutes
to disgorge. Rinse and dry thoroughly. In a heavy casserole,  melt the
butter over moderate heat, Add lamb and onion and saute  until browned
on all sides, stirring frequently. Add the copped  tomato and cook 10
minutes more, stirring occasionally. Add the  water, and season with
salt & pepper (fresh ground). Reduce heat to  low and simmer about 1h
15 mins or until the meat is tender and most  of the liquid in the
casserole has been absorbed. Remove from heat  and set aside. In a
heavy frying pan (skillet) heat the olive oil  over moderate heat. Add
the eggplant slices and fry until cooked and  golden brown on both
sides. Drain on absorbant paper. Add the green  peppers to the skillet
and fry them until cooked and golden brown.  Lay half the eggplant
slices side by side in an oiled baking dish.  spread the meat cubes
over them and spoon the remaining pan juices  over the meat. Cover with
the remaining eggplant slices and top with  the green peppers and
tomato slices. Cover the dish with foil and  bake in a preheated 375F
oven 25 minutes. serve with armenian bread,  or crusty frech or italian
bread. Delicious hot, this dish is even  better cold.

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