Iraqi Lamb and Eggplant Stew with Pitas

Name: Iraqi Lamb and Eggplant Stew with Pitas
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 680 grams large eggplant , sliced crosswise 1/2 inch thick; 2 teaspoons baharat spice blend (see Note) or garam masala; 2 teaspoons ground coriander; 4 servings Kosher salt; 2 kilograms lamb shanks (about each); 4 servings Freshly ground pepper; 8 smalls pita breads, warmed and torn into large pieces; 118 milliliters pomegranate molasses (see Note); 4 dried red chiles; 59 milliliters vegetable oil; 1 large white onion, chopped; 85 grams 1/2 cup dried yellow split peas

Iraqi Lamb and Eggplant Stew with Pitas is a dairy free recipe with 4 servings. This recipe covers 48% of your daily requirements of vitamins and minerals. One serving contains 960 calories, 67g of protein, and 24g of fat. It works well as a main course. Head to the store and pick up onion, garam masala, chiles, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

In a bowl, dissolve 2 teaspoons of salt in 1 quart of water.

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Water

Salt

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Bowl

Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.

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Eggplant

Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil. Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side.

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Salt And Pepper

Lamb

Cooking Oil

Add the onion and cook over moderate heat, stirring, until softened, 10 minutes.

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Onion

Add 3 quarts of water, the pomegranate molasses, split peas, dried chiles, baharat and coriander and bring to a boil. Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.

Ingredients you will need

Pomegranate Molasses

Dried Chili Pepper

Split Peas

Coriander

Baharat

Water

Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil.

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Eggplant

Cooking Oil

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Frying Pan

Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 tablespoons of oil.

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Eggplant

Cooking Oil

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Paper Towels

Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.

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Eggplant

Lamb

Transfer the lamb to a rimmed baking sheet.

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Lamb

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Baking Sheet

Remove the meat from the bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.

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Meat