Iraqi Lamb and Eggplant Stew with Pitas
"This sweet and tangy Middle Eastern stew, with falling-apart-tender lamb, is one of wordsmith and perfect host Jesse Sheidlower's favorites. He found it in Nawal Nasrallah's Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. "It's a fantastic though little-known cookbook," Sheidlower says. "It's incredibly extensive and provides a lot of cultural and historical background. And it's good to keep in mind that all of this Iraqi culture and history is getting destroyed."..."
INGREDIENTS
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Kosher salt
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1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
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1/4 cup plus 2 1/2 tablespoons vegetable oil
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4 lamb shanks (about 1 1/4 pounds each)
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Freshly ground pepper
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1 large white onion, chopped
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1/2 cup pomegranate molasses (see Note)
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1/2 cup dried yellow split peas (3 ounces)
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4 dried red chiles
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2 teaspoons baharat spice blend (see Note) or garam masala
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2 teaspoons ground coriander
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8 small pita breads, warmed and torn into large pieces
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