It is pretty simple to prepare and even more delicious the next day, after the flavors have had time to come together properly.
2 Tbsp extra-virgin olive oil
1 lb boneless lamb shoulder or beef chuck roast, trimmed of fat and cut into 1-inch cubes
2 medium onions, coarsely chopped
2 medium carrots, peeled and cut into thick strips or cubed
1 eggplant, cut into small cubes
3 large tomatoes, coarsely chopped
2 medium green chilies
2 medium boiling potatoes
salt and pepper, to taste
1/2 tsp coriander seeds, crushed
1/2 tsp black peppercorns
3/4 tsp sweet Hungarian paprika
1/2 tsp hot Hungarian paprika
2 bay leaves
5 to 6 cups lamb or beef stock
2 cloves garlic, minced
1 1/2 Tbsp red wine vinegar, or to taste
medium handful cilantro, chopped
small handful parsley, chopped
1 box fettuccine noodles
I would suggest preparing all of the vegetables before browning the meat. This will streamline the process and have you done much sooner.
In a large Dutch oven, heat oil over medium high heat. Add the meat when the oil begins to shimmer. Brown well on all sides and remove to a bowl; set aside for the moment.