Lamb and Eggplant Stew

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat. Season lamb cubes with salt and pepper, then brown them in batches, about 4-5 minutes per side. Remove and set aside.
2. 2
   In the same pot, sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Stir in cumin, cinnamon, and paprika. Cook for 30 seconds to bloom the spices.
4. 4
   Return lamb to the pot. Add canned tomatoes and stock. Bring to a boil, then reduce heat and simmer covered for 45 minutes until lamb is tender.
5. 5
   While the stew simmers, roast eggplant cubes on a baking sheet at 200°C (400°F) for 20-25 minutes until golden and soft.
6. 6
   Add roasted eggplant to the stew and simmer uncovered for 15 minutes to meld flavors.
7. 7
   Taste and adjust seasoning. Garnish with fresh parsley before serving.
8. 8
   Serve hot with steamed rice or warm flatbread.