1. Heat a large, deep, ovenproof frying pan over medium heat and add the oil. Fry the sausages for a couple of minutes until lightly browned but not cooked through. Remove the sausages. Add the onion, eggplant and capsicum to the pan, season with salt and pepper and fry for 5 minutes, until fragrant. Add the curry powder (or garam masala) and paprika and stir through, then add the tomatoes, chickpeas and stock and bring to a simmer. Return the sausages to the pan and simmer for 20 minutes, covered for the first 10 minutes and then uncovered for the remainder, until the sausages are cooked through and the stew is reasonably dry. 

2. Heat the butter in a small saucepan over medium heat until foaming, then remove from the heat and add the paprika. Pour the red butter over the stew and scatter with parsley. Serve with the thick yoghurt.

Adam's tip The smoky paprika butter poured over the stew borrows from Turkey's ali nazik kebab. I've been known to pour it over fish, burgers and even risotto.

Serve with Adam Liaw's Turkish rice