Back to 6 servings stew 1.5 pounds lamb shoulder or stew meat, cut into 1/2-inch cubes 1 large onion, diced 4 cloves garlic, grated 3 tablespoons tomato paste 14 ounces crushed tomatoes, 1 can, or tomato passata 1 teaspoon turmeric 0.5 teaspoon cinnamon 0.5 teaspoon saffron, bloomed in 3 tablespoons hot water, optional 3 dried Persian limes, pierced with a fork; or 2 tablespoons lime juice 1 cup yellow split peas, slow-cook type preferred, rinsed and soaked for an hour 2 cups water, plus more as needed 2 tablespoons lime juice, to taste eggplant 3 firm eggplants, sliced into 1/2-inch rounds vegetable oil or olive oil, for frying and sauteing serving Persian basmati rice, for serving
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1 Step 1: Salt the eggplant rounds on both sides, rest them on a tray for 30 minutes, then pat dry.2 Step 2: Fry the eggplant in batches in hot oil until golden brown on both sides, then drain on paper towels.3 Step 3: Cook the diced onion in oil over medium-high heat for 12 to 15 minutes, until golden and caramelized.4 Step 4: Add the garlic, turmeric, salt and pepper, then add the lamb in a single layer and brown on each side, about 8 to 10 minutes total.5 Step 5: Stir in the tomato paste and cook 2 to 3 minutes, until darker and nutty.6 Step 6: Add the crushed tomatoes, pierced dried limes, cinnamon, saffron water and 2 cups water. Bring to a boil, then reduce to low, cover and simmer 15 minutes.7 Step 7: Add the soaked, rinsed split peas, stir once, cover and simmer over low heat for 40 to 45 minutes, adding water if the stew becomes too thick. The meat should be tender and the peas soft.8 Step 8: Arrange the fried eggplant on top, pressing it lightly into the stew. Cover and cook on the lowest heat for 20 to 25 minutes, until the eggplant is silky.9 Step 9: Stir in the lime juice, taste and adjust salt. Serve hot over basmati rice, with eggplant pieces visible.getsaucepan.com/r/c94f3a80-d867-5134-939b-d8b9e828ee69
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