Chanakhi

Cut the mutton or lamb into 4-5 cm cubes, removing excess fat. Season generously with salt and set aside.

Peel and slice the onions into half-moons. Mince the garlic clove. Chop the fresh parsley and basil (if using).

Heat a heavy-bottomed pot or earthenware dish over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 8-10 minutes, then remove and set aside.

In the same pot, add the sliced onions and minced garlic, stirring frequently until the onions are softened and translucent, about 5 minutes.

Return the seared lamb to the pot. Add water to cover the meat partially (about 1 liter). Bring to a boil, then reduce heat to low and simmer gently.

Peel and cut the potatoes into large chunks. Peel the eggplants and cut them into thick rounds or wedges.

Blanch the eggplant pieces in boiling salted water for 3-4 minutes, then drain well. Chop the tomatoes into quarters.

After the lamb has simmered for 20 minutes, add the potato chunks and continue simmering for another 15 minutes until partially tender.

Add the blanched eggplant and tomato quarters to the pot. Stir gently to combine all ingredients.

Continue simmering for 15-20 minutes until the vegetables are tender and the flavors have melded, and the lamb is fully cooked and tender.

Taste and adjust salt as needed. Transfer to a serving bowl and garnish generously with fresh parsley and basil. Serve hot directly from the pot or earthenware dish.