Libyan Lamb and Eggplant Curry

Ingredients

• Fresh cilantro - For garnish
• Olive oil - 2 tablespoons
• Black pepper - To taste
• Salt - To taste
• Cinnamon - 1/2 teaspoon
• Cayenne pepper - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Curry powder - 2 tablespoons
• Tomato paste - 2 tablespoons
• Tomatoes - 2 large, diced
• Ginger - 1 tablespoon, grated
• Garlic - 4 cloves, minced
• Onion - 1 large, finely chopped
• Eggplant - 2 medium-sized, cubed
• Lamb shoulder - 1.5 lbs, cubed

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add the lamb cubes and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. In the same pot, add the chopped onion and cook until softened and translucent.
4. Add the minced garlic and grated ginger, and cook for another minute.
5. Stir in the curry powder, cumin, coriander, cayenne pepper, cinnamon, salt, and black pepper. Cook for a minute to toast the spices.
6. Add the diced tomatoes, tomato paste, and cooked lamb back to the pot. Stir well to combine.
7. Cover the pot and let the curry simmer on low heat for 30 minutes, stirring occasionally.
8. Add the cubed eggplant to the pot and stir to coat it with the curry sauce.
9. Cover the pot again and continue simmering for another 20-30 minutes, or until the lamb is tender and the eggplant is cooked through.
10. Taste and adjust the seasoning if needed.
11. Serve the Libyan Lamb and Eggplant Curry hot, garnished with fresh cilantro. Enjoy!