IRAQI LAMB AND EGGPLANT STEW WITH PITAS

Iraqi Lamb and Eggplant Stew With Pitas image

Make and share this Iraqi Lamb and Eggplant Stew With Pitas recipe from Food.com.

Provided by Sahtein

Categories Stew

Time 1h40m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 1754.8, Fat 94.2, SaturatedFat 31.9, Cholesterol 510, Sodium 635.4, Carbohydrate 57.4, Fiber 13.6, Sugar 9.8, Protein 162.7