Recipes Iraqi Lamb and Eggplant Stew with Pitas 4.0 (28) 1 Review This sweet and tangy Middle Eastern stew, with falling-apart-tender lamb, is one of wordsmith and perfect host Jesse Sheidlower's favorites. He found it in Nawal Nasrallah's Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. "It's a fantastic though little-known cookbook," Sheidlower says. "It's incredibly extensive and provides a lot of cultural and historical background. And it's good to keep in mind that all of this Iraqi culture and history is getting destroyed." Slideshow: More Middle Eastern Dishes By Jessie Sheidlower Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Ellie Miller Active Time: 1 hrs 10 mins Total Time: 3 hrs Yield: 4 Ingredients Kosher salt 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick 1/4 cup plus 2 1/2 tablespoons vegetable oil 4 lamb shanks (about 1 1/4 pounds each) Freshly ground pepper 1 large white onion, chopped 1/2 cup pomegranate molasses (see Note) 1/2 cup dried yellow split peas (3 ounces) 4 dried red chiles 2 teaspoons baharat spice blend (see Note) or garam masala 2 teaspoons ground coriander 8 small pita breads, warmed and torn into large pieces Directions In a bowl, dissolve 2 teaspoons of salt in 1 quart of water. Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes. 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. Add the onion and cook over moderate heat, stirring, until softened, 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, skimming and stirring a few times. Drain the eggplant and pat dry. In a large nonstick skillet, heat 11/2 tablespoons of the oil. 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. 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 pieces. 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. Divide the pita among 4 bowls. Ladle the stew on top and serve. Notes Pomegranate molasses is basically reduced pomegranate juice. Baharat is a complex spice blend typically containing cumin, coriander and paprika. Both are available at Middle Eastern groceries. Suggested Pairing This stew's tangy earthiness makes it a little too tart for red wine and a little too rich for white—in other words, ideal for rosé, particularly more substantial ones from the New World. Rate it Print