1teaspoononionfinely chopped half kilo lamb, cut in medium-size chops salt to taste 1.5allspice halfblack pepper
1kiloeggplantpeeled and sliced
Heat 1 tablespoon of vegetable oil in a saucepan, add onions and lamb chops and stir over a medium heat for couple of minutes. Season with salt, black pepper, all spices, cardamom, cinnamon, and bay leaf.
Add 4 cups of water, cover the pot and let simmer until cooked (cooking time varies from an hour to two and half, depending on meat type).
Meanwhile, heat the rest of vegetable oil in large frying pan. Add eggplant slices and salt both sides until golden brown. Place them on paper towel to absorb oil and set side.
In a big pot, add a small pinch of rice (to avoid burning of the meat). Arrange lamb chops, tomato slices, eggplant slices in layers. Pour lamb stock, and then add rice.
Add a small pinch of salt (optional). Bring the pot to a boil over a medium heat. Then cover it and turn the heat down to low and let simmer until rice is cooked (from 20 to 30 minutes).