Lamb and Eggplant Stew

Instructions

1. 1
   Heat olive oil in a large pot and brown the lamb cubes on all sides, then set aside.
2. 2
   In the same pot, sauté diced onions until golden, add minced garlic and cook for 1 minute.
3. 3
   Add the cumin, cinnamon, and cayenne pepper, stirring for 30 seconds to bloom the spices.
4. 4
   Return the lamb to the pot, add the canned tomatoes and beef stock, then bring to a simmer.
5. 5
   Cover and cook for 45 minutes until the lamb is tender.
6. 6
   Meanwhile, roast the eggplant cubes in a separate pan with olive oil until golden and soft.
7. 7
   Add the roasted eggplant to the stew and simmer for another 15 minutes.
8. 8
   Season with salt and pepper to taste and serve hot with rice or flatbread.