Lamb, eggplant, and potato stew

Stew season is here, and the ground lamb I picked up at a local farm put this one over the top. In a large heavy soup pot start by sautéing two finely chopped onions and a couple celery stalks in some olive oil until translucent. Cut a medium eggplant into half inch cubes, a potato into quarter inch cubes, and then add both to the pot along with half a dozen chopped garlic cloves. Stir occasionally for 10 minutes over medium heat.

Stir in a teaspoon each of cumin and paprika, a ¼ teaspoon of dried oregano or zataar, a couple pinches of cayenne pepper and then the ground lamb. As the lamb cooks, break it into small pieces with a spoon while stirring it together with the other ingredients. When it’s nearly cooked through add a small can of tomato paste and some chicken stock. Reduce the heat and simmer uncovered for approximately 20 minutes or until the eggplant is cooked through. Salt and pepper to taste. Stay warm!