A classic spiced Arabic stew of lamb and layered vegetables to be served with bulgur or steamed rice. In the traditional Damascene style, ghee is added at the end of cooking for a fuller flavour but these days, the extra fat is omitted.
This was absolutely delicious!! I used a larger quantity of spices and it turned out really well. I shall definately be making it again. - 21 Mar 2005 (Review from Allrecipes US | Canada)
This really didn't work for me. I'm at a loss as to how so many wonderful ingredients can end up tasting so, well, bad. It smelled fabulous while cooking, but tasted flat. I might have done something wrong (not sure how, but possible) since I'm not familiar with Damascene dishes - I found this recipe looking for a dish to use up zucchini and lamb. Anyway, I won't be making again. - 23 Apr 2006 (Review from Allrecipes US | Canada)
This stew has wonderful flavours, and I will definitely make it again, mainly because it so tasty and also because of it's low fat content. I found it to be a bit watery, though, but I may have cooked it too long. - 06 Feb 2005 (Review from Allrecipes US | Canada)