Lamb Stew Quotes

I poke around in the pile, about to settle on some cod chowder, when Peeta holds out a can to me. “Here.” I take it, not knowing what to expect. The label reads LAMB STEW.

lamb stew with dried plums,

O Lord, refresh our sensibilities. Give us this day our daily taste. Restore to us soups that spoons will not sink in, and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with, and casseroles that put starch and substance in our limp modernity. Take away our fear of fat and make us glad of the oil which ran upon Aaron's beard. Give us pasta with a hundred fillings, and rice in a thousand variations. Above all, give us grace to live as true men - to fast till we come to a refreshed sense of what we have and then to dine gratefully on all that comes to hand. Drive far from us, O Most Bountiful, all creatures of air and darkness; cast out the demons that possess us; deliver us from the fear of calories and the bondage of nutrition; and set us free once more in our own land, where we shall serve Thee as Thou hast blessed us - with the dew of heaven, the fatness of the earth, and plenty of corn and wine. Amen.

The house smelled like fireplace kindling, and hot water in old brass pipes - like metal melting into wood and becoming something all its own. It smelled like his childhood. Like chaos and terror and oatmeal cookies and lamb stew, and nighttime in front of that drafty front window. And the smell of it brought back thoughts, long past, about escaping from inside the walls and evoked the helplessness of every board that kept the place upright.

Your stew, so long deferred, stands finally extra causas. Greet it as your fellow creature. It is as deliciously unnecessary as you are.

If there’s an eighth wonder of the world, I would suggest lavender. Not only is it beautiful to the eye and heavenly to the nose, it also is said to have antiseptic and anti-inflammatory properties and research suggests it may be useful in treating anxiety, insomnia, and depression. And it’s a wonderful addition to—ta-da—COOKIES! Mom always kept a large wooden wine barrel filled with lavender next to the back porch so she could grab a handful of lavender flowers whenever the mood struck her. She made lavender sachets to hang in the closets and added lavender to her rose potpourri. We regularly had lavender lemonade or lavender muffins and often some lavender flowers were identifiable in a lamb stew or as a garnish for steaks. All part of our Mediterranean lifestyle.

As the ten mentors gathered for a delicious lamb stew with dried plums,

The non-jocks, the readers, the gay kids, the ones starting to stew about social injustice: for these kids, "letting your freak flag fly" is both self discovery and self defense. You cry for this bunch at the mandatory pep assemblies. Huddled together, miserably, in the upper reaches of the bleachers, wearing their oversized raincoats and their secondhand Salvation Army clothes, they stare down at the school-sanctioned celebration of the A list students. They know bullying, these kids--especially the ones who frefuse to exist under the radar. They're tripped in the hallway, shoved against lockers, pelted with Skittles in the lunchroom. For the most part, their tormentors are stealth artists. The freaks know where there's refuge: I the library, the theater program, art class, creative writing.

There are as many ways to make Hungarian goulash as there are cooks in Hungary. The dish’s origin was from the ninth century when Hungarian shepherds or gulyás threw in whatever they had to make stew. Some recipes call for beef, pork, veal, or lamb; some include pasta, and some don’t. Take your pick of other ingredients: vegetables, potatoes, beans, sauerkraut, wine; no two recipes are the same except they all have paprika.

Life’s a Shepherd’s stew, he thinks, with thunderstruck clarity, there’s too much stringy this and too little the soft that, and the sweet nubbin you gladly chew is just a bit of lamb. Poor little lamb. Who made you?

In Taipei we had oyster omelets and stinky tofu at Shilin Night Market and discovered what is arguably the world's greatest noodle soup, Taiwanese beef noodle, chewy flour noodles served with hefty chunks of stewed shank and a meaty broth so rich it's practically a gravy. In Beijing we trekked a mile in six inches of snow to eat spicy hot pot, dipping thin slivers of lamb, porous wheels of crunchy lotus root, and earthy stems of watercress into bubbling, nuclear broth packed with chiles and Sichuan peppercorns. In Shanghai we devoured towers of bamboo steamers full of soup dumplings, addicted to the taste of the savory broth gushing forth from soft, gelatinous skins. In Japan we slurped decadent tonkotsu ramen, bit cautiously into steaming takoyaki topped with dancing bonito flakes and got hammered on whisky highballs.

I make my way back whistling. Gerry nods towards Mrs Brady who is standing beside the trolleys. Morning, Mrs Brady, I say cheerfully. I push her provisions out to the car. Things are something terrible, she says. You can't trust anybody. No. It's come to a sorry pass. It has. There's hormones in the beef and tranquillizers in the bacon. There's men with breasts and women with mickeys. All from eating meat. Now. I steer a path between a crowd of people while she keeps step alongside. Can you believe it - they're feeding the pigs Valium. If you boil a bit of bacon you have to lie down afterwards. Dear oh dear. Yes, I nod. The thought of food makes me ill. The pigs are getting depressed in those sheds. If they get depressed they lose weight. So they tranquillize them. Where will it end? I don't know, Mrs Brady, I say. I begin filling the boot. That's why I started buying lamb. Then along came Chernobyl. Now you can't even have lamb stew or you'll light up at night! I swear. And when they've left you with nothing safe to eat, next thing they come along and tell you you can't live in your own house. I haven't heard of that one, Mrs Brady. Listen to me. She took my elbow. It could all happen that you're in your own house and the next thing is there's radiation bubbling under the floorboards. What? It comes right at you through the foundations. Watch the yogurts. Did you hear of that? No. I saw it in the Champion. Did you not see it in the Champion? I might have. No wonder we're not right. I brought the lid of the boot down. She sits into the car very decorously and snaps her bag open on her lap. She winds down the window and gives me 50p for myself and £1 for the trolley.

Kings of a bakery? The very suggestion was laughable. How easy it was to assume that elsewhere was infinitely better than where you stood. Sometimes at night, she dreamed of the TEXAS, U.S.A. magazine advertisement, envisioning a land with row upon row of fat loaves laden with jeweled fruits; bread cubes sodden with thick lamb stew; sugar-dusted sweet breads, ginger-spiced cookies, and fat wedges of chocolate cake soaked in Kirschwasser. She’d awake with cold drool down her chin. Regardless of the family’s lack of resources, one of Papa’s famous Black Forest cakes had miraculously prevailed. Dressed in a layer of bittersweet chocolate shavings

On my second afternoon at Grandma’s, she waved me over from where I was sitting on the front porch, waiting for the mailman. She introduced herself as Roberta and asked me to run to the store for a pack of Newports. When I returned, she waved away the change and proceeded to dazzle me with her exotic life story. She had once been married to a sword swallower who was now in jail where he belonged. Her second husband, the Canuck, God love him, was dead. Roberta had traveled with the Canuck to both Alaska and Hawaii and liked Alaska better. She’d dreamed President Kennedy’s assassination the week before it happened. She had been a vegetarian since the day in 1959 when she opened up a can of beef stew and found a baby rat.

Still, Mom hates Youth Group, which Kennedy thinks is the most hilarious thing in the world. “Hey, Bee’s Mom,” Kennedy said. That’s what she calls Mom. “Have you ever heard of poop in the stew?” “Poop in the stew?” Mom said. “We learned about it in Youth Group,” Kennedy said. “Luke and Mae did a puppet show about drugs. And the donkey was, like, ‘Well, just one little puff of marijuana can’t hurt.’ But the lamb said, ‘Life is stew, and pot is poop. If someone stirred even a teeny-tiny bit of poop in the stew, would you really want to eat it?’” “And those featherheads wonder why people are fleeing the church? Puppet shows for teenagers—” Before Mom could totally go off, I grabbed Kennedy’s hand. “Let’s go to the bathroom again,” I said.

Tonight they had been presented with a heavily spiced and scented barbecue lamb; rabbits stewed in fermented grape-juice with red peppers and whole cloves of garlic; meat-balls stuffed with brown truffles which literally melted in the mouth; a harder variety of meat-balls fried in coriander oil and served with triangular pieces of chilli-paste fried in the same oil; a large container full of bones floating in a saffron-coloured sauce; a large dish of fried rice; miniature vol-au-vents and three different salads; asparagus, a mixture of thinly sliced onions, tomatoes, cucumbers, sprinkled with herbs and the juice of fresh lemons, chick-peas soaked in yoghurt and sprinkled with pepper.

Chickpea Stew Canned chickpeas, potatoes, tomatoes, and onion flavored with rosemary cook into a chunky vegetarian main-dish stew. This also makes a great side dish for pork or lamb. SERVES 6 3 16-ounce cans chickpeas, rinsed and drained 5 medium carrots, sliced 2 medium potatoes, peeled and chopped 1 cup peeled, seeded, and chopped fresh or canned tomatoes with their juice 1 medium onion, chopped 2 teaspoons chopped fresh rosemary ½ cup Chicken Broth ([>]), canned chicken or vegetable broth, or water 2 tablespoons olive oil Salt and freshly ground pepper Combine all the ingredients in a large slow cooker. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender. Serve hot or at room temperature.

His antipasto was the classic Roman fritto misto---tiny morsels of mixed offal, including slivers of poached brains and liver, along with snails, artichokes, apples, pears, and bread dipped in milk, all deep-fried in a crisp egg-and-bread-crumb batter. This was to be followed by a primo of rigatoni alla pajata---pasta served with intestines from a baby calf so young that they were still full of its mother's milk, simmered with onions, white wine, tomatoes, cloves, and garlic. For the secondo they would be having milza in umido--- a stewed lamb's spleen, cooked with sage, anchovies, and pepper. A bitter salad of puntarelle al' acciuga---chicory sprouts with anchovy---would cleanse the palate, to be followed by a simple dolce of fragole in aceto, gorella strawberries in vinegar.

Chicken Francese, or lamb chops, or plump spinach gnocchi that she'd roll out by hand and drop into boiling salt water. When her brothers came home for the holidays, she'd spend days in the kitchen, preparing airy latkes and sweet and sour brisket; roast turkey with chestnut stuffing; elaborately iced layer cakes. She'd stay in the kitchen for hours, cooking dish after dish, hoping that all the food would somehow conceal their father's absence; hoping that the meals would take the taste of grief out of their mouths. "After my father died, I think cooking saved me. It was the only thing that made me happy. Everything else felt so out of control. But if I followed a recipe, if I used the right amounts of the right ingredients and did everything I was supposed to do..." She tried to explain it- how repetitive motions of peeling and chopping felt like a meditation, the comfort of knowing that flour and yeast, oil and salt, combined in the correct proportions, would always yield a loaf of bread; the way that making a shopping list could refocus her mind, and how much she enjoyed the smells of fresh rosemary, of roasting chicken or baking cookies, the velvety feel of a ball of dough at the precise moment when it reached its proper elasticity and could be put into an oiled bowl, under a clean cloth, to rise in a warm spot in the kitchen, the same step that her mother's mother's mother would have followed to make the same kind of bread. She liked to watch popovers rising to lofty heights in the oven's heat, blooming out of their tins. She liked the sound of a hearty soup or grain-thickened stew, simmering gently on a low flame, the look of a beautifully set table, with place cards and candles and fine china. All of it pleased her.

The Capitol is all about superficial change: people’s appearances change frequently, outfits change, and the decadent dishes that they eat change often as well. It’s quite likely that when Katniss and Peeta are given breakfast, there are a variety of potato options from which they can choose. While not the healthiest dish, this recipe makes for a hot and crispy meal that would make even the poised Effie Trinket loose her cool! (The Hunger Games, Chapter 4) Yields 4 servings 1 pound baking potatoes, shredded 1⁄4 cup green onions, chopped 1⁄4 cup all-purpose flour 1⁄4 teaspoon cayenne pepper 1 large egg 1 cup vegetable oil (for frying) Kosher salt and grated black pepper to taste

ATTACK OF THE CHOCOLATE CHUNK MUFFINS These gooey chocolate muffins are made with pure, high-quality semisweet chocolate chunks and milk chocolate chips. As such, they will definitely cure whatever sweet tooth Haymitch may acquire in an attempt to find some pleasantness while guiding Katniss and Peeta safely through the Hunger Games. (The Hunger Games, Chapter 4) Yields 12 muffins 10 ounces high-quality semisweet chocolate chunks 11⁄4 cups all-purpose flour 1⁄2 teaspoon baking soda 1 teaspoon baking powder 1⁄2 teaspoon salt 1⁄2 teaspoon vanilla extract 1⁄2 teaspoon almond extract 2⁄3 cup whole milk 1⁄2 cup (1 stick) unsalted butter, softened 1 cup packed light brown sugar 2 large eggs 1 cup high-quality milk chocolate chips

should just fall right out. Preheat oven to 350°F. Line muffin cups with paper baking cups. Melt semisweet chocolate in a metal bowl set over a pan of barely simmering water. (Do not let any of the water get into the chocolate.) Stir constantly while the chocolate melts. Remove bowl from heat and let cool slightly. Whisk together flour, baking soda, baking powder, and salt. In a separate bowl, whisk vanilla and almond extracts into milk. Beat butter with brown sugar in a large bowl until pale and fluffy. This might take a while if doing by hand. Then add eggs 1 at a time, beating well with each addition. Slowly add melted chocolate; beat well. Alternately mix in flour mixture and milk, starting and ending with flour, scraping down sides of bowl after each addition. Fold in milk chocolate chips. Divide batter among lined muffin cups. Bake for

30–35 minutes or until toothpick inserted in the center of a muffin comes out clean. Cool muffins in pans for 10–15 minutes, then invert onto racks to cool.

PEETA’S BUTTERCREAM FROSTING Peeta is quite skilled when it comes to frosting and decorating his family’s bakery cakes. This buttercream frosting can be used for cakes, cupcakes, or any dessert concoction, and is likely used by Peeta for many of the desserts that Prim and Katniss admired in the bakery window. (The Hunger Games, Chapter 7) Yields about 8 cups 11⁄2 cups shortening 1⁄2 cup (1 stick) butter 8 cups confectioners’ sugar 1 teaspoon salt 3 teaspoons clear imitation vanilla extract 3⁄4 cup heavy cream Tips from Your Sponsor The flavor of clear imitation vanilla extract pales in comparison to natural vanilla extract. However, for a white frosting, clear imitation vanilla extract is a must, as real vanilla extract is a light brown color. Using an electric mixer, cream shortening and

butter together until light and very, very fluffy, at least 8 minutes. Add confectioners’ sugar and continue creaming until extremely well blended. Slowly add salt, vanilla, and heavy cream on a low speed until moistened. Then beat at high speed until the frosting is once again fluffy.

HEART OF ICE FROZEN HOT CHOCOLATE While Katniss and Peeta normally enjoy hot chocolate, this frozen version is a worthy substitute for hot cocoa on a warm, sunny day. (The Hunger Games, Chapter 4) Yields 1 serving 6 ounces high-quality semisweet chocolate 1 teaspoon vanilla extract 3 teaspoons high-quality hot chocolate mix 2 tablespoons sugar 11⁄2 cups half and half 2 cups ice Whipped cream (for garnish) Chocolate shavings (for garnish) Tips from Your Sponsor For a mint-chocolate taste, try adding 1⁄2 teaspoon of mint extract. Or, for a sweeter taste, mix together 3 ounces white chocolate and 3 ounces semisweet chocolate in place of the 6 ounces semisweet. Chop the chocolate into small pieces and gently melt in a heavy saucepan, stirring constantly until

completely melted. Add the vanilla extract, hot chocolate mix, and sugar, stirring thoroughly until well-blended. Remove from heat and slowly add 1⁄2 cup of the half and half, stirring until smooth. Let cool to room temperature. Place ice, remaining 1 cup of half and half, and chocolate mixture into a blender. Blend until the mixture reaches a smoothie-like consistency. Pour into a large cup and top with whipped cream and chocolate shavings.

PEETA’S SPIRIT-LIFTING HOT CHOCOLATE WITH VANILLA WHIPPED CREAM Drinking the Capitol’s hot chocolate is one of the few enjoyable parts of being involved in the spectacle that surrounds the Hunger Games. Both Peeta and Katniss would love this decadent, delicious recipe. (The Hunger Games, Chapter 4) Yields 4 servings > Cocoa: 1⁄3 cup unsweetened cocoa powder 1⁄2 cup white sugar 1⁄2 teaspoon salt 1⁄3 cup boiling water 31⁄2 cups milk 2 teaspoons high-quality vanilla extract 1⁄2 cup half-and-half Handful of semisweet chocolate chips > Whipped Cream: 1 cup heavy cream 2 teaspoons vanilla extract 1⁄2 cup confectioners’ sugar

Place a medium-sized metal bowl in the freezer to chill. Combine the cocoa, sugar, and salt in a saucepan. Stir in boiling water and keep stirring as you bring the mixture to a boil. Simmer and stir for 3 minutes, being careful not to let the mixture scorch. Add milk, half and half, and chocolate chips over high heat, but do not boil. Remove from heat once chocolate chips have thoroughly melted and add vanilla. Divide among 4 mugs. Whip heavy cream in the chilled metal bowl until soft peaks are just about to form. Add vanilla and confectioners’ sugar and continue beating until the cream holds it shape. Do not overbeat. Dollop onto hot chocolate in mugs.

Butter Cookies. (The Hunger Games, Chapter 4) Yields 1 dozen cookies 1 cup (2 sticks) unsalted butter 1 cup granulated sugar, plus more for kneading dough 1⁄2 teaspoon salt 2 teaspoons pure vanilla extract 1 large egg yolk 2 cups all-purpose flour

Mrs. O’Brien’s Shepherd’s Pie Recipe Ingredients: 5 cups mashed, boiled potatoes (could be reduced to 4 cups)* 1/2 cup sour cream 2 ounces cream cheese 2 tablespoons butter, softened, divided 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1-1/2 teaspoon olive oil 1 pound ground lamb (We substituted ground chicken. You could also use ground beef or turkey.) 1 pinch salt and ground black pepper to taste 1 (16 ounce) can stewed tomatoes with juice, chopped 1 small yellow onion, chopped 1 small carrot, peeled and chopped 1/2 cup peas (frozen or fresh) 1 cup Irish stout beer (such as Guinness(R)) 1 cube beef bouillon (we used chicken bouillon) 1 tablespoon all-purpose flour 1 tablespoon Worcestershire sauce 1 cup shredded sharp cheddar cheese 2 teaspoons smoked paprika (optional) * 1 tsp. liquid smoke (optional) * Directions: -Stir cooked potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth. -Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb (or meat). Reduce heat to medium, and cook, stirring frequently, until browned, 4 to 5 minutes. Pour off excess grease and season meat with salt and black pepper to taste. -Add stewed tomatoes with juice, onion, and carrot into meat mixture; Stir and simmer until vegetables are tender, 5 to 10 minutes. Add peas; reduce heat to low and continue cooking, stirring frequently, 2 to 3 minutes. -Add one teaspoon of liquid smoke to meat mixture. Mix thoroughly. -Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes. - Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute. -Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes. -Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish. - Pour (meat) mixture into the prepared baking dish. -Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes. -Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes. -Cool for about 5 minutes before serving. NOTES: We thought the smoked paprika added little flavor to the original recipe.  We added liquid smoke to the meat and it gave it a nice smoky flavor. Next time, we’ll reduce the amount of mashed potatoes to four cups.  We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work ☺  )

Christmas banquet, served over two courses. The first course included: Oysters, brawn, mutton stew with marrow bone, a grand salad, capon pottage, breast of veal, boiled partridges, roast beef, mince pies, mutton in anchovy sauce, sweetbreads, roasted swan, venison pasties, a kid with a pudding in his belly, a steak pie, chickens in puff pastry, two geese (one roast, one larded) [covered with bacon or fat while cooking], roast venison, roast turkey stuck with cloves, two capons, and a custard. If guests had any room left after all that, the second course comprised: Oranges and lemons, a young Lamb or Kid, Rabbits, two larded, a pig sauced with tongues, ducks, some larded, two pheasants, one larded, a Swan or goose pie cold, partridges, some larded, Bologna sausages, anchovies, mushrooms, caviar, pickled oysters, teales, some larded, a gammon of Westphalia [smoked] bacon, plovers, some larded, a quince or warden pie, woodcocks, some larded, a tart in puff pastry, preserved fruit and pippins, a dish of larks, neats’ [ox] tongues, sturgeon and anchovies, and jellies.

Lamb stew, lamb stew. Start with some herbs, then chop up the ewe.

There is a wide variety of good meat available, often simply grilled or roasted on the spit, and the preference is for farmyard animals, such as rabbit, lamb, chicken, duck and wood pigeons. The famous bistecca alla fiorentina, a T-bone steak, is always cooked over charcoal, and rosticciana is grilled spare ribs. In Tuscany, meat dishes are often stewed slowly in a tomato sauce, called in umido (stracotto is beef cooked in this way or in red wine). In the Maremma, wild boar (cinghiale) is sometimes prepared alla cacciatora, marinated in red wine, with parsley, bay leaves, garlic, rosemary, onion, carrot, celery, sage and wild fennel. It is then cooked slowly at a low heat in a terracotta pot with oil, lard, hot spicy pepper, and a little tomato sauce.

Regardless of which world you choose to cook from, the recipes in this cookbook are a fun and delicious way for you and your family to transport yourselves alongside Katniss, Peeta, and Gale while they fight for their freedom—and the right to a full stomach. Enjoy!

BEEF STRIPS FROM THE BACKPACK Katniss finds beef jerky in the backpack that she grabs at the beginning of the 74th Hunger Games. This dried meat reinforces the fact that Katniss hasn’t been able to find any water and feels pretty dried up herself. (The Hunger Games, Chapter 11) Yields

PLUTARCH HEAVENSBEE’S ROASTED SUCKLING PIG SURPRISE One

The meal was simple and excellent, sliced cucumbers with mint and heavy soured milk, a light pilah prepared with bits of lean lamb and chicken, stewed cherries and apricots, and a refreshing sherbet of fruit juices.

Baked or fried salmon, with sautéed chard, and cheese and macadamia nuts for dessert. 2 Bacon burgers with cheese and a salad. 3 Lamb stew meat sautéed in butter or ghee, topped with blue cheese, and a side of plain Greek yogurt with macadamia nuts. 4 Almond-flour coated chicken fried in butter or ghee, with sautéed-in-butter chard, and shredded Parmesan cheese. 5 Super Cobb salad with blue cheese or olive oil and vinegar dressing fortified with broccoli and extra bacon or other meat. 6 Scallops wrapped in bacon and fried in bacon grease, with sautéed broccolini, and soft-boiled eggs on the side. 7 Liver, onions, and bacon sautéed in bacon grease, with plain, full-fat Greek yogurt mixed with crumbled blue cheese on the side, macadamia nuts for dessert. 8 Village-style Greek salad of cucumbers, bell peppers, onions, feta cheese, olives, tomatoes, with sautéed chicken with the skin. 9 Omelet stuffed with Parmesan, red onions, sautéed mushrooms, with a few sheets of dried nori (seaweed). 10 Fatty wieners or bratwurst split lengthwise and fried in butter till they’re curly and their skins are crisp and blackish in the places that touch the pan most, with steamed sauerkraut and strong, grainy brown mustard. Yum.

They camped at night among evergreens, and George showed her how to make use of her herbs for a lentil stew for breakfast. She already was thinking longingly of the food back in the Palace- though, she was ravenous enough to have eaten almost anything. But their fare was plain in the extreme and even though there was quite enough to keep her from feeling hungry, still, images of roast fowl, lamb, bowls of ripe fruit and yogurt, fresh bread and honeycomb, and sweet wine kept intruding between her and her plain flatbread and crumbled goat cheese and olives.

CHANAKHI—STALIN’S GEORGIAN STEW In a heavy Dutch oven (or tagine) brown cubes of lamb that have been rubbed with salt, pepper, oil, paprika, and red pepper flakes. Add sliced onions and garlic and sauté until soft, then add chopped basil, parsley, and dill, followed by stewed tomatoes, their liquid, and red wine vinegar. Nestle cubed eggplant and cubed potatoes into the stew, and add water to cover. Put the lid on and simmer on low heat until the lamb is tender, the vegetables are soft, and the juices are thickened. Garnish with chopped parsley.