Turkish Lamb and Vegetable Stew (Kuzu Güveç)

Instructions

1. 1
   Heat olive oil in a clay pot or large Dutch oven over medium-high heat.
2. 2
   Brown the cubed lamb on all sides, then remove and set aside.
3. 3
   In the same pot, sauté the onion and garlic until fragrant, about 2 minutes.
4. 4
   Add the cumin, paprika, and oregano, stirring for 30 seconds to bloom the spices.
5. 5
   Return the lamb to the pot and add the eggplant, bell peppers, and tomatoes.
6. 6
   Pour in the stock, stir well, and bring to a simmer.
7. 7
   Cover and reduce heat to low, cooking for 60-75 minutes until the lamb is tender and vegetables are soft.
8. 8
   Season with salt and pepper to taste.
9. 9
   Serve hot directly from the pot with crusty bread.