Iraqi Lamb and Eggplant Stew with Pitas

1. 1

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

2. 2

   Add the eggplant, cover with a small plate to keep the slices submerged and let soak for 30 minutes.

3. 3

   Meanwhile, in a large enameled cast-iron casserole, heat 2 tablespoons of the oil.

4. 4

   Season the lamb with salt and pepper and cook over high heat, turning once, until well browned, about 5 minutes per side.

5. 5

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

6. 6

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

7. 7

   Reduce the heat to low and simmer for 45 minutes, skimming and stirring a few times.

8. 8

   Drain the eggplant and pat dry.

9. 9

   In a large nonstick skillet, heat 11/2 tablespoons of the oil.

10. 10

    Add one third of the eggplant and cook over moderately high heat until browned, 3 minutes per side; transfer to paper towels to drain.

11. 11

    Brown the remaining eggplant in the 3 tablespoons of oil.

12. 12

    Add the eggplant to the lamb and simmer over low heat, stirring, until the lamb is tender, 45 minutes.

13. 13

    Transfer the lamb to a rimmed baking sheet.

14. 14

    Remove the meat from the bones and cut into 1-inch pieces.

15. 15

    Boil the stew over high heat, skimming, until the liquid has reduced to 3 cups, about 40 minutes.

16. 16

    Return the lamb to the stew and season with salt and pepper.

17. 17

    Divide the pita among 4 bowls.

18. 18

    Ladle the stew on top and serve.

* Per serving · 4 servings · Values may vary.