Iraqi Lamb And Eggplant Stew With Pitas

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Adapted from food & wine magazine, november 2007 issue.

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Steps

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

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Add the eggplant , cover with a plate to keep the slices under the water , soak for 30 minute.

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Meanwhile , in a large dutch oven or cast-iron casserole pot , heat 2 tbl of the oil.

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

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Add 3 quarts of water , the pomegranate molasses , split peas , dried chiles , baharat and coriander and bring to a boil.

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Reduce the heat to low and simmer for 45 minutes stirring and skimming every so often.

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Drain the eggplant and pat dry.

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In a large non-stick skillet , heat 1 1 / 2 tbl of the oil.

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Add 1 / 3 of the eggplant and cook over med-high heat until browned , 3 minutes per side.

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Transfer to paper towels to drain.

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Brown the remaining eggplant in the 3 tbl of oil.

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Add the eggplant to the lamb and simmer over low heat , stirri.

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Ingredients

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eggplant, vegetable oil, lamb shanks, fresh ground pepper, white onion, pomegranate molasses, dried split yellow peas, dried red chilies, baharat, ground coriander, pita bread