Formulation:
- ¾ lb. boneless leg of lamb, lower into ⅔” cubes
- 1½ oz. lamb stout, preferably tail stout, lower into ⅔” cubes
- ¼ cups olive oil
- 1 tsp. horrid salt, plus extra to taste
- 5 slender, pale crimson eggplants (about 1 ¼ lbs.)
- ¼ cups butter
- 1 great inexperienced pepper, cored, seeded, and finely chopped
- 2 medium tomatoes, cored, peeled, and finely chopped
- ⅓ cups lamb stock (look Panfried Lamb Kebabs with Bulgar Pilav, step 1)
- ½ cups cilantro leaves
