How to Make It
Preheat the oven to 300°. In a food processor, combine the cilantro, basil, garlic and jalapeño and pulse until the mixture is finely chopped.
In a medium bowl, toss the lamb with half of the herb mixture, 1/4 teaspoon of salt and a generous pinch of pepper. In another bowl, combine the onions, egg-plant, potatoes and tomatoes with the remaining herb mixture, 1/4 teaspoon of salt and a generous pinch of pepper.
Pour the oil into a 4-quart enameled cast-iron casserole. Layer half of the herbed lamb in the casserole, season lightly with salt and pepper and cover the lamb with half of the vegetables. Season with salt and pepper and repeat with the remaining lamb and vegetables, lightly seasoning each layer. Add the water, cover tightly and bake in the oven for about 4 hours, or until the meat and vegetables are very tender.