Lamb Stew

Method

1. Cut the lamb into bite-sized cubes, dice the eggplant, slice the peppers, and roughly chop the tomatoes, then set all ingredients aside for assembly.
2. Heat the stew pot over medium-high heat and sear the lamb cubes for 6-8 minutes until browned on all sides to develop a deep, rich flavor base.
3. Add the minced garlic to the pot and stir briefly for 1-2 minutes until fragrant, allowing it to meld with the rendered lamb fat in the authentic Turkish sofra tradition.
4. Add the diced eggplant and sliced peppers to the pot, stirring to coat them in the cooking juices, and cook for 5 minutes until slightly softened.
5. Stir in the chopped tomatoes, which will release their juices to form the stew's braising liquid, then season to taste and bring the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer the stew for approximately 90 minutes until the lamb is fork-tender and the vegetables have melded into a thick, fragrant sauce.