Iraqi Lamb and Eggplant Stew With Pitas
"Adapted from Food & Wine magazine, November 2007 issue."
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 1 large eggplant, sliced crosswise 1/2 inch thick (1 1/2 pound)
- 1⁄4 cup vegetable oil, plus
- 2 1⁄2 tablespoons vegetable oil
- 4 (1 1/4 lb) lamb shanks
- fresh ground pepper
- 1 large white onion, chopped
- 1⁄2 cup pomegranate molasses
- 1⁄2 cup dried split yellow peas (3 oz)
- 4 dried red chilies
- 2 teaspoons baharat, spice blend or 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 8 small pita bread, wedges warmed
directions
- In a bowl, dissolve 2 tsp of salt in 1 quart of water. Add the eggplant, cover with a plate to keep the slices under the water, soak for 30 minute.
- Meanwhile, in a large dutch oven or cast-iron casserole pot, heat 2 Tbl 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. Add the onion and cook over moderate heat, stirring, until softened about 10 minutes. 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 stirring and skimming every so often.
- Drain the eggplant and pat dry. In a large non-stick skillet, heat 1 1/2 Tbl of the oil. Add 1/3 of the eggplant and cook over med-high heat until browned, 3 minutes per side; transfer to paper towels to drain. Brown the remaining eggplant in the 3 Tbl of oil. Add the eggplant to the lamb and simmer over low heat, stirring until the lamb is tender, 45 minutes.
- Transfer the lamb to a rimmed baking sheet, remove the meat from the bones and cut into 1-inch chunks. Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.
- Return the lamb to the stew and season with salt and pepper. Divid the pita among 4 bowls, ladle the soup on top and serve.
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Reviews
-
This dish was absolutely delicious, containing my 2 favorite ingrediants eggpland and lamb! thanks for sharing. -Stacia
RECIPE SUBMITTED BY
I'm 31, married and live in Central California. I'm still an amateur cook but I love making all kinds of recipes, especially Middle Eastern and Indian. My favorite cookbook is currently an Indian cookbook with 500 recipes. My passions are reading, writing, cooking, spending time with my husband and animals. My pet peeves are intolerant and over-confident people.
