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Iraqi Lamb and Eggplant Stew with Pitas

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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."

Pairing Suggestion

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.

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Iraqi Lamb and Eggplant Stew with Pitas

  • ACTIVE: 1 HR 10 MIN
  • TOTAL TIME: 3 HRS
  • SERVINGS: 4
  • MAKE-AHEAD
  • STAFF-FAVORITE

Ingredients

  1. Kosher salt
  2. 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
  3. 1/4 cup plus 2 1/2 tablespoons vegetable oil
  4. 4 lamb shanks (about 1 1/4 pounds each)
  5. Freshly ground pepper
  6. 1 large white onion, chopped
  7. 1/2 cup pomegranate molasses (see Note)
  8. 1/2 cup dried yellow split peas (3 ounces)
  9. 4 dried red chiles
  10. 2 teaspoons baharat spice blend (see Note) or garam masala
  11. 2 teaspoons ground coriander
  12. 8 small pita breads, warmed and torn into large pieces

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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