Iraqi Lamb & Aubergine Stew - Merqat Kharuf Baytinjan - خروف العراقي والحساء الباذنجان

Yet another Arabic recipe. This sweet and tangy stew is delicious. It comes from Iraq and the two ingredients that definitely make the difference are the pomegranate molasses also known as pomegranate sauce and the Baharat spice blend. The pomegranate molasses is basically reduced pomegranate juice and you can buy it from Middle Eastern markets/shops or the world food aisle at the supermarket (in England). The Baharat spice blend is a complex spice blend that varies from family to family, shop to shop and/or country to country that can be bought online but we do our own. We also used fresh local lamb bought from our butcher as it is tastier and more tender but frozen lamb would do just fine. So do give it a go. You will need...

• Coarse salt
• 1 large Aubergine (about 600g), sliced crosswise 1/2 inch thick
• 1/4 cup (60ml) plus 2½ tbsp vegetable oil
• Half leg of fresh lamb, cut in large pieces
• Freshly ground pepper
• 1 large white onion, chopped
• 1/2 cup (about 120ml) pomegranate molasses/sauce
• 1/2 cup (about 80g) dried yellow split peas, soaked in cold water for 12 hours
• 4 dried red chillies
• 2 tsp baharat spice blend (see recipe below)
• 2 tsp ground coriander
• 8 small pita breads, warmed, to serve

Baharat spice blend 

• 2 tsp smoked paprika
• 2 tsp ground cumin
• 1 tsp freshly ground black pepper
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves        

Mix the spices in an airtight jar and store in a dry and dark place.

Method

1.  Put the aubergine cubes in a colander & sprinkle with the rock salt & leave for about 30 minutes until the bitter juices run out.

2.  Meanwhile, in a large pot, 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 litres of water, the pomegranate molasses, split peas, dried chillies, 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.  Rinse the aubergine and pat dry. In a large non-stick pan, heat 11/2 tbsp of the oil. Fry the aubergine in 3 batches, adding more oil if necessary. Add the aubergine to the lamb and simmer over low heat, stirring, until the lamb is tender, about 45 minutes.

4.  Transfer the lamb onto a plate and remove the meat from any bones and cut into 1-inch pieces. Boil the stew over high heat, skimming, until the liquid has reduced to about 750ml, this will take about 40 minutes or less.

5.  Return the lamb to the stew, season with salt and pepper and give it a good stir. Serve with the pita bread or boiled rice.

Enjoy!!

R&A