Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Add red peppers and garlic and cook for 2 minutes longer. Add onions and cook until golden, about 5 minutes. 
In a Dutch oven, heat oil over medium heat.Transfer to a colander and drain off fat.Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat.Reduce oven temperature to 400 degrees.
Bake until tender, 20 to 25 minutes set aside. Place eggplant halves, cut-side down, in a roasting pan. 14 ½ oz Beef Broth – defatted or Vegetable Broth. 1 large Red Bell Pepper (seeded and chopped). Here are some recipes to help you get started! One easy marinade is to soak the meat in beer and a 1/4 cup of lemon juice.If you eat meat and have never tried goat meat, we urge you to try it. Goat meat is usually cooked slowly or moderately and is often cooked in sauces or marinated first. We will probably see consumption of goat meat increase as more and more people are introduced to its excellent qualities.Because of its low fat content, goat meat can lose moisture and toughen up if cooked at high temperatures and under dry conditions. It has an excellent ratio of polyunsaturated to saturated fats making it a very healthy choice of meat. However, these same studies have concluded that goat meat is much lower in saturated fats than the rest of the commonly consumed meats including chicken with the skin removed. Although goat meat is low in fat, studies have indicated that this fat contains a higher percentage of cholesterol than chicken or beef fat. Goats do not marble (intersperse fat within the muscles), thus, goat fat along a cut of meat is usually easily trimmed. 
A well conditioned goat does have a tiny coating of fat over its muscles which will help keep the meat from drying out rapidly. When a goat is slaughtered, this internal fat is removed along with the rest of the "innards". This is because goats tend to deposit their fat internally before they deposit it externally. It has less fat than chicken or any of the red meats commonly consumed in the US. It has an excellent flavor somewhat similar to beef and venison. However, its consumption in the US has generally been limited to very specific ethnic groups. Goat meat is one of the most widely consumed meats in the world.
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