Turkish Lamb and Vegetable Stew (Güveç)

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot or clay güveç dish over medium-high heat.
2. 2
   Brown the lamb chunks in batches, about 3-4 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté pearl onions and garlic until fragrant, about 2 minutes.
4. 4
   Add tomato passata, oregano, and cumin, stirring well to combine.
5. 5
   Return the lamb to the pot and add the stock. Bring to a boil, then reduce heat to low.
6. 6
   Cover and simmer for 45 minutes, then add potatoes, carrots, zucchini, and eggplant.
7. 7
   Add bay leaf, salt, and pepper. Continue simmering covered for another 45 minutes until vegetables are tender and lamb is very soft.
8. 8
   Taste and adjust seasoning. Serve hot directly from the pot.