|Savory tomato sauce||1 Quart|
|Coriander leaves||1 Tablespoon, snipped fresh or dried|
|Lean lamb stew cubes||2 Pound|
|Freshly ground pepper||To Taste|
|Fresh lemon juice||2 Tablespoon|
|Dry vermouth/Dry white wine||1⁄4 Cup (4 tbs)|
|Eggplant||1 Small, pared and cut in 1 inch cubes|
|Salted water||1 Cup (16 tbs)|
|Green peppers||2 , cut in 1 inch slices|
|Zucchini||2 Medium, cut in 1/2 inch slices|
|Yellow onions||2 Medium|
|Chicken stock||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Coriander||1 , snipped|
Spoon tomato sauce into bottom of a dutch oven; sprinkle, with 1 tablespoon coriander.
Place lamb cubes in sauce; sprinkle with 2 teaspoons salt, pepper, and lemon juice.
Pour vermouth over meat.
Simmer covered until lamb is tender (about 2 hours).
Soak eggplant in salted water to cover for 1 hour; drain and pat dry.
Cook vegetables during last half hour lamb is cooking.
Simmer eggplant, green peppers, zucchini, and onions in 1/2 inch of stock in a large skillet until barely tender, so vegetables retain their shape and texture.
Arrange cooked vegetables attractively on a heatproof platter; keep warm in oven.
Season vegetables with salt and pepper; drizzle with olive oil.
Arrange lamb and tomato mixture over vegetables; sprinkle with coriander.