Macedonian Tsoumpleki

Cut the lamb leg into large chunks, removing excess fat and sinew. Season generously with salt, pepper, and cumin on all sides.

Heat butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the lamb pieces on all sides until deeply colored, about 3-4 minutes per side.

Remove the browned lamb and set aside. In the same pot, add the eggplant pieces and sauté until lightly golden, stirring occasionally, about 5-7 minutes.

Return the lamb to the pot and add enough water to partially cover the meat, about 2-3 cups. Bring to a simmer, then reduce heat to low.

Cover and simmer for 45 minutes, allowing the lamb to become tender and release its flavors. Skim any impurities that rise to the surface.

Add the beans, green peppers (cut into large pieces), and sliced tomatoes to the pot. Stir gently to distribute evenly.

Continue simmering covered for another 45-60 minutes until the lamb is very tender and the vegetables are fully cooked and slightly softened.

Taste the broth and adjust seasoning with additional salt, pepper, and cumin as needed. The stew should be rich and deeply flavored.

Serve the tsoumpleki hot in deep bowls, ensuring each serving includes lamb, vegetables, and generous amounts of the flavorful broth.