In a large pot add 8 cups water, lamb, 1 small onion, bay leaves, cinnamon stick, cardamom pods bring to a boil and then simmer until the meat is tender to the touch

Peel onions and cut into slices, peel the potatoes, eggplants and cut into cubes, cut zucchini into cubes, peel and cut tomatoes into small cubes

In an appropriate sauté pan, add the olive oil, the boiled lamb and sauté for a couple of minutes then start adding the vegetables gradually and stir in carefully

Continue to add all the spices, salt and 1 cup beef broth. Cover the pot and simmer for 30-40 minutes. Stir as needed taken care not to mash the vegetables

Transfer the stew to a serving dish or as desired. Serve next to rice with vermicelli. Serve hot.