» Lamb, Eggplant & Tomato Stew

Ingredients

• 1 1/2 pounds lamb stew meat
• salt and pepper
• 2 Tablespoon olive oil, ghee or butter
• 1 large yellow onion, diced
• 3 cloves of garlic, diced
• 1 medium-sized eggplant, cut into 1/2 inch chunks
• 1 medium-size zucchini, chopped into 1/2 inch chunks
• 1 (14 ounce) jar diced tomatoes
• 1 pint (about 2 cups) cherry tomatoes
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• fat pinch of salt
• 3 1/2 cups beef or lamb stock
• 1 1/2 cups chickpeas
• 1/2 cup chopped dried apricots
• parsley for serving
• white rice for serving
• Greek yogurt for serving
• fresh lemon wedges