Ingredients: 

• 600 g lamb shoulder, cubed
• 1 medium eggplant, cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tbsp (Sutu Okpoo) spice blend
• 1 cup lamb or vegetable broth
• 1 tbsp olive oil
• Optional: A pinch of smoky mix
• Fresh parsley for garnish

Instructions:

1. Brown Lamb: In a heavy pot, heat olive oil over medium-high heat and brown lamb cubes.
2. Add Vegetables: Stir in onion, garlic, and eggplant cubes; cook for 5 minutes.
3. Simmer: Add the (Sutu Okpoo) blend, broth, and optional smoky mix. Cover and simmer on low for 1.5–2 hours until lamb and eggplant are tender.
4. Finish: Garnish with fresh parsley and serve with crusty bread.