Vegetable Lamb Stew

Ingredients

• 800 g lamb for braising (e.g., shoulder)
• 2 Eggplants
• 2 zucchinis
• 2 onions
• 2 Garlic cloves
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 1 tbsp paprika paste
• 800 g diced tomatoes (canned)
• Salt
• black pepper (freshly ground)
• ground cumin
• a handful of thyme

Instructions

1. 1.

   Rinse the meat, pat dry and cut into small cubes. Wash, peel, and cut eggplants and zucchinis into about 4 cm long, finger‑thick sticks. Peel onions and garlic and finely dice both. Brown the meat in a hot braising pot with oil. Add onions and garlic and cook briefly. Add eggplant and zucchini, fry another 2–3 minutes, then stir in tomato and paprika pastes, pour in tomatoes and a splash of water, season with salt, pepper, and cumin, cover and simmer gently for about 1½ hours, adding water as needed. Rinse thyme, shake dry, set aside a few stems for garnish and tie the rest into a sprig. Add to stew, stir occasionally.

2. 2.

   Remove the thyme sprig before serving and taste the stew. Serve garnished with fresh thyme.