Turkish Lamb and Eggplant Stew (Karnıyarık)

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat. Brown the lamb cubes on all sides, then remove and set aside.
2. 2
   In the same pot, sauté the sliced onions until golden, then add minced garlic and cook for 1 minute.
3. 3
   Stir in the tomato paste and cook for 2 minutes, then add the canned tomatoes, cumin, paprika, and cinnamon.
4. 4
   Return the lamb to the pot, add the stock, salt, and pepper. Bring to a simmer and cook for 30 minutes.
5. 5
   Meanwhile, score the flesh of the eggplant halves with a knife. Roast them flesh-side down on a baking sheet at 200°C for 20 minutes until softened.
6. 6
   Scoop out some of the eggplant flesh, leaving a shell, and add the scooped flesh to the stew.
7. 7
   Nestle the eggplant halves into the stew, flesh-side up, and simmer for another 20-25 minutes until the lamb is very tender.
8. 8
   Garnish with fresh parsley and serve hot with rice or crusty bread.