Lamb and Eggplant Stew

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat. Season lamb with salt and pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
2. 2
   In the same pot, sauté diced onions until soft, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Stir in tomato paste and cook for 2 minutes. Add cumin, cinnamon, and cloves, stirring well.
4. 4
   Return lamb to the pot. Add canned tomatoes and beef stock. Bring to a simmer, cover, and cook for 45 minutes until lamb is tender.
5. 5
   Meanwhile, cube the eggplants and fry them in olive oil separately until golden on all sides, about 10 minutes. Drain on paper towels.
6. 6
   Add fried eggplant to the lamb stew and simmer uncovered for 20 minutes. Adjust seasoning with salt and pepper.
7. 7
   Serve hot over steamed rice or with warm pita bread.