Tas Kebab (Persian Lamb And Vegetable Stew) - cooking recipe

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

Preparation

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.
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.
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.