In a large Stainless Clad Sauté Pan, heat 2 tablespoons of oil over medium-high. Add the cubed lamb and sauté, stirring frequently until browned on all sides, about 5 minutes. Using tongs, or a slotted spoon, transfer the lamb to a Plate or Platter.

Add the remaining 2 tablespoons of oil to the pan, swirl to coat the bottom of the pan. Add the caraway seeds, smoked paprika, and cumin. Cook, stirring constantly, until the spices are fragrant and the caraway seeds crack in the pan for 30 seconds. Reduce the heat to medium and then add the onion, bell pepper, and garlic. Sauté, stirring frequently, until the vegetables are soft but not brown, about 5 minutes.

Add the tomatoes, tomato purée, stock, and the reserved lamb. Bring to a simmer. Lower the heat and cook, uncovered, at a slow simmer, stirring occasionally, until the lamb is fork-tender, about 50 minutes. 

Stir in the kale ribbons, and then add salt and pepper to taste. Cook until the kale is soft, about 2 minutes. Using the back of a large spoon, make 4 depressions in the sauce and crack an egg into each depression. Cover the skillet and poach the eggs until the whites are set and the yolks are runny, about 4 minutes. Cook a little longer if you like your eggs more set, 5–7 minutes. Sprinkle the minced cilantro and parsley over the top. Serve immediately.