Turkish Eggplant and Lamb Stew (Karnıyarık)

Instructions

1. 1
   Heat olive oil in a large heavy pot over medium-high heat.
2. 2
   Brown the lamb cubes on all sides, then remove and set aside.
3. 3
   In the same pot, sauté sliced onions until golden, about 5 minutes.
4. 4
   Add minced garlic and tomato paste, cook for 2 minutes until fragrant.
5. 5
   Stir in cumin and paprika, coating the onions evenly.
6. 6
   Return lamb to the pot and add canned tomatoes with their juice.
7. 7
   Pour in stock and add bay leaves, salt, and pepper.
8. 8
   Bring to a boil, then reduce heat and simmer covered for 45 minutes.
9. 9
   Meanwhile, cut eggplants lengthwise, scoop out centers leaving 1cm shell.
10. 10
    Chop the scooped eggplant flesh into small pieces.
11. 11
    Add eggplant shells and chopped flesh to the stew.
12. 12
    Simmer uncovered for another 30-40 minutes until lamb is very tender and eggplant is soft.
13. 13
    Adjust seasoning with salt and pepper before serving.