How to make
Cut the lamb into bite sized pieces and sprinkle it well with salt and black pepper. In a large pot on the stove, pour in a cup of water to heat and place the lamb in it to stew. Once the water boils off, transfer the meat to an earthenware or fireproof container.
Leave the diced and salted eggplant to sit for 10 minutes, then wash it. Arrange all the chopped vegetables in rows on top of the lamb in the pot. Top with the tomatoes, that have been cut into slices, and the tomato paste that has been dissolved in 2/5 cup (100 ml) of warm water.
Add salt to taste and black pepper. Add melted butter, cover it with a lid and put it to bake for about 2 1/2 hours in a moderate oven.
