The meat and vegetables in this Iraqi stew are cooked separately and drizzled with a sauce of tamarind and meat broth before baking. Each bite is a collage of tender lamb, silky eggplant and jammy ...

1. In a large skillet over medium heat, heat the oil. Add the onion, bell pepper, and celery. Cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic and cook 1 minute more.