Turkish Lamb Stew with Eggplant (Patlıcan Kebabı)

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat. Season lamb chunks with salt and pepper, then brown them on all sides in batches. Remove and set aside.
2. 2
   In the same pot, sauté diced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. 3
   Stir in tomato paste, paprika, cumin, and cinnamon. Cook for 2 minutes to bloom the spices.
4. 4
   Add the browned lamb back to the pot along with canned tomatoes and beef stock. Add bay leaves. Bring to a boil, then reduce heat and simmer covered for 45 minutes until lamb is tender.
5. 5
   Add cubed eggplants to the pot and stir well. Continue simmering uncovered for another 30 minutes until eggplant is very tender and sauce has thickened.
6. 6
   Taste and adjust seasoning. Remove bay leaves and garnish with fresh parsley before serving.