الطباخ روحو

Cut the zucchinis and eggplant into large cubes.

Slice the onions into wedges.

Place the tomatoes in hot water for a few minutes, then peel and dice them.

In a pot over medium heat, melt 2 tablespoons of ghee and sauté the lamb until browned

Add the onions and cook with the lamb until soft and golden.

Add a layer of zucchini, then add the tomato paste and lemon juice.

Add the eggplant and diced tomatoes, season with salt and pepper, and optionally add a pinch of mixed spices.

Cover the pot and simmer on low heat until the meat is fully cooked.

Add the garlic and dried mint at the end, cover for 5 minutes, then serve.