Iraqi Lamb and Eggplant Stew With Pitas

May 29, 2023May 29, 20230 2
Iraqi Lamb and Eggplant Stew With Pitas Recipe
in Main

Prep

20 min

Cook

3 hours

Ready In

3 hours 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 large eggplant , sliced crosswise 1/2 inch thick
1/4 cup vegetable oil , plus
2 1/2 tablespoons vegetable oil
4 lamb shanks
fresh ground pepper
1 large white onion , chopped
1/2 cup pomegranate molasses
1/2 cup dried split yellow peas
4 dried red chilies
2 teaspoons baharat , spice blend or 2 teaspoons garam masala
2 teaspoons ground coriander
8 small pita bread , wedges warmed

Nutrision Information

Servings Per Recipe
4-6
Calories
663
Sugar
14g
Fat
35g
Iraqi Lamb and Eggplant Stew With Pitas is a classic Middle Eastern dish that is hearty, comforting, and full of flavor. It's the perfect dish for a cozy family dinner or a cold winter night. This stew is made with tender lamb shanks, fresh vegetables, and a blend of aromatic spices. Eggplant, the star of this dish, is a versatile ingredient that is used widely in Middle Eastern cuisine. Its flesh is soft, buttery, and soaks up the flavors of the spices and the lamb beautifully, making it an excellent addition to stews. The pomegranate molasses adds a tangy, fruity sweetness to the dish, while the split yellow peas provide a plant-based protein boost.

Instructions

1.Preheat oven to 375°F (190°C).
2.Heat 1/4 cup of oil in a Dutch oven or large oven-safe pot over medium-high heat. Add the lamb shanks in and cook for 4 to 5 minutes per side or until browned all over. Then, remove them from the pot and set them aside.
3.In the same pot, add the onions and sliced eggplant, and cook for 8 to 10 minutes or until tender.
4.Add the dried split yellow peas, dried red chilies, baharat or garam masala, and ground coriander. Stir to coat the vegetables with the spices.
5.Pour in the pomegranate molasses, and fill the pot with enough water to just cover the meat and vegetables.
6.Bring the stew to a simmer on the stove top.
7.Carefully return the lamb shanks to the pot and cover it with a tight-fitting lid.
8.Place the pot in the preheated oven and cook for 2.5 to 3 hours or until the lamb is falling off the bone.
9.Warm the pita bread wedges in the oven for the last 5-10 minutes of the cooking time. Serve the strew hot with pita wedges on the side.

PROS

This hearty stew is full of flavour, thanks to the rich spices, and tender lamb shanks.

It’s a one-pot meal, so it’s easy to clean up.

Eggplant is packed with vitamins and minerals, and is a good source of fiber.

CONS

This stew takes a bit of time to cook, but it’s worth the wait.

Some people don’t like the texture of cooked eggplant, so this recipe may not be for everyone.

HEALTH & BENEFITS

This stew is full of nutritious, wholesome ingredients.
Eggplant is high in antioxidants, potassium, and fiber.
Lamb is rich in protein, vitamins B12 and B3, iron, and zinc.

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