Heat a large pan over medium-high heat and add enough oil to cover the bottom of the pan. Add the onion and cook until fragrant (about 4 minutes). Add the lamb and cover with a dusting of cumin and add a few grinds of pepper and a ½ teaspoon salt. Stir until blended. Cover and cook for about 10 minutes stirring occasionally.

Add the vinegar and turn heat down to medium-low. Let simmer until meat is tender (1 to 1 ½ hours depending on the cut of meat) stirring occasionally. If the meat starts to stick to the bottom, add a splash of water. (You want to avoid adding water as much as possible since this sauce should be thick. The onions should produce enough liquid so you won’t have to add any.)

While the sauce base is cooking, put the eggplant and some salt in a large pot of water and boil over high heat until soft but not mushy. Drain and puree in a blender or food processor. Set aside.

When the meat is tender, add the mashed tomato. Cook covered, stirring occasionally another 10 minutes. Add the pureed eggplant and mix well. Slowly stir in the red palm oil. Turn the heat down as low as possible, cover and let simmer for 20-30 minutes more. The oil should rise to the top but also be blended into the sauce (see photo).

Serve over rice and enjoy!