Lamb and Vegetable Stew (Etli Sebze Yemeği)

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. 2
   Brown the cubed lamb on all sides, approximately 8-10 minutes. Remove and set aside.
3. 3
   In the same pot, sauté the sliced onion until softened, about 5 minutes.
4. 4
   Add minced garlic and cook for 1 minute until fragrant.
5. 5
   Stir in the chopped tomatoes, cumin, paprika, and oregano. Cook for 3-4 minutes.
6. 6
   Return the browned lamb to the pot and pour in the stock.
7. 7
   Add bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 45 minutes.
8. 8
   Add the zucchini and eggplant pieces, stirring well to combine.
9. 9
   Continue simmering covered for another 20-25 minutes until vegetables are tender and lamb is very soft.
10. 10
    Taste and adjust seasonings as needed. Serve hot with bread or rice.