IRAQ: Lamb and Eggplant Stew with Pitas
About this Recipe
By: Sawsan Alobaidi
An Iraqi take on traditional Middle Eastern meat stews, this Lamb and Eggplant Stew is flavored with traditional Middle Eastern spices and is perfect for dinners.
Sawsan is the Refugee Employment Specialist for JFCS Refugee & Immigrant Services. She describes the recipe as a “traditional recipe from Iraq.”
- 1 large eggplant (1 1/2 lb), sliced crosswise 1/2 inch thick
- 2 1/2 tablespoons vegetable oil
- 4 lamb shanks (about 1 1/4 lb each)
- Freshly ground pepper
- 1 large white onion, chopped
- 1/2 cup pomegranate molasses*
- 1/2 cup dried yellow split peas (3 ounces)
- 4 dried red chiles
- 2 teaspoons baharat spice blend or garam masala**
- 2 teaspoons ground coriander
- 8 small pita breads, warm and torn into small pieces
*Pomegranate molasses is essentially reduced pomegranate juice.
** Baharat is a complex spice blend containing cumin, coriander and paprika. This can be found at Middle Eastern groceries.
This Iraqi stew is traditionally called a murag, which literally translates to sauce or gravy. These meat stews are usually served with some sort of vegetable, such as green beans, eggplant or okra. When these stews are served with rice they are called timman murag.