1. Heat oil with spices to high temperature. 2. Add onion and stir until the onion browns slightly. 3. Add lamb and garlic. Lower to medium heat and continue stirring until lamb is browned. 4. Add eggplant and allow it to absorb some of the juices. 5. Add remaining vegetables, tomatoes and stock. Stir to mix. 6. Simmer, stirring occasionally, until the liquid reduces to a gravy (approx 30 minutes). ---------------------------------------------------------------------------
Nutrition
Ingredients
