Lamb and Eggplant Stew

Ingredients

• 150 g Freekeh (roasted green durum wheat) or bulgur
• Salt
• 600 g lamb meat (e.g., shoulder)
• 1 onion
• 2 Garlic cloves
• 10 g ginger root
• 1 red chili pepper
• 250 g frozen fava beans (or thick beans)
• 2 thin eggplants (250 g)
• 4 tbsp olive oil
• 1 tbsp Baharat (Arabic spice blend)
• 500 ml vegetable broth
• 200 g passata tomatoes
• 3 sprigs Mint
• Pepper
• 30 g Pomegranate seeds (2 tbsp)
• 30 g chopped pistachio nuts (2 tbsp)

Instructions

1. 1.

   Bring Freekeh to a boil in 400 ml water with 1 tsp salt, cover and simmer for 30 minutes over low heat. Drain and set aside.

2. 2.

   Meanwhile, rinse the lamb, pat dry, and cut into 3–4 cm pieces. Peel and finely dice the onion, garlic, and ginger. Halve the chili lengthwise, remove seeds, wash, and chop. Thaw the beans. Wash and slice the eggplants.

3. 3.

   Heat 2 tbsp oil in a large pan. Sauté the eggplant slices for 4 minutes over medium heat; set aside. Add the remaining oil, then brown the lamb pieces all around for about 5 minutes. Add onion, garlic, ginger, and chili, cooking for 3 more minutes. Stir in the spice blend and cook for 2 minutes to toast.

4. 4.

   Add broth and tomatoes, cover, and simmer over low heat for 30 minutes.

5. 5.

   Stir in beans and eggplants, then simmer uncovered for another 10 minutes. Fold in Freekeh and keep warm. Rinse mint, pat dry, and tear leaves. Season the stew with salt and pepper, sprinkle pomegranate seeds and pistachios on top, and garnish with fresh mint.