Lamb Stew with Eggplant

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  • 600 gm shoulder of lamb
  • 50 gm split peas
  • 6 small eggplants or 2 big eggplants
  • 3 medium onions
  • 6 medium potatoes
  • 2 tbsp of tomato paste
  • Cooking oil
  • Salt
  • Black pepper
  • 1 tsp turmeric


Peel and thinly slice onions. Fry in oil until slightly golden. Wash split peas and fry slightly with onions. Cut meat into smaller pieces, add to onions and split peas and fry over medium heat, until color changes. Add salt, black pepper and turmeric. Follow with six glasses of hot water and cook over low heat for about 30 minutes. Peel egg plants and cut length wise. Add a bit of salt and fry in oil over medium heat on both sides until brown. Wash and peel potatoes. Add eggplants, potatoes and tomato paste. Cook over low heat for another 30 minutes. If necessary, add more hot water during cooking. Serve with pita bread.

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