Ingredients

• 1 tablespoon vegetable oil
• 2 onions, sliced 1/2-inch thick
• 1 pound lamb, cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 3 cloves garlic, minced
• 1 (1 inch) piece fresh ginger, sliced (optional)
• 1/2 cup pitted prunes
• 2 carrots, peeled and sliced
• 1 quince, cored and sliced
• 1 large eggplant, peeled and cut into 1-inch slices
• 1 tomato, sliced
• 1 pinch salt
• 1 cup water
• 1/2 cup tomato juice
• 2 tablespoons lemon juice (optional)
• 3 potatoes, peeled and sliced

Instructions

1. Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.
2. Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.
3. Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.