# Put the oil into the pot, add
lamb cubes, cook it until the water evaporates, and then add finely sliced
onion. When it gets cooked some, add paste and salt, turn off the stove.
# Peel the
eggplants particularly to make it multi-coloured. Stand them in salty water for half an hour. And then slice into circles which have 1 inch thickness.
# Place 1
eggplant slice, 1
lamb cube, 1
pepper slice and 1
tomato slice to the wooden skewers which have nearly 8-9 inches length.
# Put prepared skewers into a wide pot, add 2 cup water, and cook for half an hour over low heat.
# Serve hot.
