Turkish Lamb Stew (Kuzu Güveç)

Ingredients

• •1.5 lbs lamb shoulder, cut into 1.5-inch cubes
• •2 tbsp olive oil
• •1 large onion, diced
• •4 cloves garlic, minced
• •1 lb eggplant, cubed
• •1 can (14 oz) diced tomatoes
• •1 cup lamb or chicken broth
• •1 tsp ground cumin
• •1 tsp paprika
• •0.5 tsp ground cinnamon
• •2 bay leaves
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium-high heat. Season lamb with salt and pepper, then brown on all sides for 5-7 minutes. Remove and set aside.
2. 2In the same pot, sauté diced onion until softened, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
3. 3Stir in cumin, paprika, and cinnamon, cooking for 30 seconds to bloom the spices.
4. 4Return lamb to the pot. Add diced tomatoes, broth, and bay leaves. Bring to a boil, then reduce heat and simmer covered for 30 minutes.
5. 5Add cubed eggplant and stir well. Continue simmering covered for another 25-30 minutes until lamb is tender and eggplant is soft.
6. 6Taste and adjust seasoning with salt and pepper. Remove bay leaves before serving.
7. 7Serve hot in bowls, optionally garnished with fresh parsley and accompanied by rice or bread.

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