Chanahi

Cut the lamb into 2-3 cm cubes, removing excess fat and connective tissue.

Peel and cut potatoes into 2 cm cubes; cut eggplants into similar-sized pieces; slice onion thinly; and chop garlic and fresh parsley.

Heat the fat in a large heavy skillet or cast-iron pot over medium-high heat until shimmering.

Add lamb cubes in batches, browning on all sides without overcrowding the pan.

Remove the browned lamb and set aside, keeping the fat in the pan.

Add onion to the same pan and cook until softened and fragrant, stirring occasionally.

Add potatoes and eggplants, stirring to coat with fat; season generously with salt and pepper, then cook for 5 minutes to allow vegetables to absorb seasoning.

Return the lamb to the pan, add diced tomatoes, and stir to combine all ingredients evenly.

Add minced garlic, cover the pan, and reduce heat to medium-low to establish a gentle simmer.

Simmer covered, stirring occasionally, until lamb is tender and potatoes are cooked through, about 30-35 minutes.

Taste and adjust seasoning with additional salt and pepper if needed, then stir in fresh parsley just before serving.