Turkish Lamb and Eggplant Stew (Karnıyarık)

Instructions

1. 1
   Score the eggplant flesh deeply with a knife and brush generously with olive oil. Roast at 200°C for 20 minutes until softened, then scoop out flesh, leaving a thin shell.
2. 2
   Heat 2 tbsp olive oil in a large pot and brown the lamb cubes in batches. Set aside.
3. 3
   In the same pot, sauté the chopped onions and garlic until golden. Add tomato paste and cook for 2 minutes.
4. 4
   Return the lamb to the pot. Add cumin, cinnamon, cayenne, and paprika. Stir well and cook for 1 minute.
5. 5
   Add the canned tomatoes and beef stock. Bring to a simmer, cover, and cook for 30 minutes until lamb is tender.
6. 6
   Chop the reserved eggplant flesh and add to the lamb mixture. Season with salt and pepper.
7. 7
   Arrange eggplant halves in a large baking dish and fill each with the lamb-eggplant mixture. Pour any remaining sauce over the top.
8. 8
   Cover with foil and bake at 180°C for 25-30 minutes until heated through and eggplants are very tender.
9. 9
   Garnish with fresh parsley and mint before serving.