Lamb and Eggplant Stew (Karnıyarık)

Instructions

1. 1
   Cut eggplants in half lengthwise, scoop out flesh leaving a thin shell, and fry in olive oil until golden. Set aside.
2. 2
   In a large pot, heat remaining olive oil and brown the lamb cubes on all sides. Remove and set aside.
3. 3
   Sauté onions and garlic until softened, then add tomato paste, cumin, and paprika. Cook for 2 minutes.
4. 4
   Return lamb to pot, add canned tomatoes, beef broth, and bay leaves. Bring to simmer.
5. 5
   Nestle eggplant halves into the stew, season with salt and pepper.
6. 6
   Cover and simmer for 60-70 minutes until lamb is tender and eggplants are fully cooked.
7. 7
   Adjust seasoning and serve hot with rice or crusty bread.