Ingredients:

1 pound boneless lamb, cut into 1 inch cubes
2 medium onions, chopped
2 medium Chinese eggplants, peeled lengthwise in stripes and diced
2 cloves of garlic, minced
2 medium tomatoes, diced (or 1 can-14.5 ounces-petite diced tomatoes)
3/4 cup vegetable broth
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp crushed hot pepper
salt and pepper
2-3 cups plain yogurt
2 tbsp fresh mint leaves, very finely chopped

Methods:

-Heat the oil in big pot and brown the meat on all sides.
-Add onion, garlic, and eggplants. Cook until onion is soft.
-Add the remaining ingredients (except for yogurt and mint leaves). Season to taste.
-If you have a pressure cooker, cover and first bring to full pressure over high heat and then reduce heat to low. Cook for 15 minutes. Remove from burner and release the pressure.
-If you don’t have a pressure cooker, bring to a boil. Then turn heat down to low. Cover and cook for 30-40 minutes.
-In a bowl mix yogurt and mint leaves.
-Serve the stew with minty yogurt on the side or on the top.
-Get your bread toasted, because the juice of this stew is not to be wasted!

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