LAMB, EGGPLANT & GREEN-BEAN SOUP
BOZBASHY

• 1 pound lamb shank or shoulder chops, cut into
   2-inch pieces, bone 
  included
• 8 cups water
• 1 tbsp corn oil
• 3 medium onions, chopped
   (1½ cups)
• 1pound eggplants (2),
   cut into 1-inch cubes
• ½ pound green beans,
   cut into 1-inch pieces

• 2 medium sweet  red 
  peppers, seeded cut 
  into 1-inch cubes
• 1 cup chopped peeled tomatoes, or equal 
  amount canned
• ¼ cup chopped fresh coriander
• 3 garlic cloves, 
  put through a press
• 1 tsp salt, or to taste

1. Put the lamb and water in a pan, bring to a boil, cook for 3 minutes, and remove the foam. Reduce heat to low and cook, covered, for about 30 minutes or until the lamb is tender but firm. Remove lamb pieces with a slotted spoon and strain the soup.
2. Heat the oil in a skillet and brown the lamb over moderate heat for 3 minutes. Set aside.
3. Bring the lamb broth to a boil over moderate heat. Add the onions, eggplants, green beans, red peppers and tomatoes and cook, covered, for 15 minutes. Add the lamb, coriander, garlic and salt and cook for 10 minutes more. 

Serve hot. Serves 8

 ENJOY! 

Source: Sephardic Cooking by Copeland Marks