2 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
500 g lamb, diced
pinch saffron threads, mixed with 2 tbsp warm water
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
1 tsp ground turmeric
400 g tin chopped tomatoes
2 tbsp tomato purée
2 tsp ground sumac
100 g split yellow peas, rinsed in cold water
½ cup basmati rice, steamed, to serve
2 tbsp chopped flat-leaf parsley leaves
- Use 2 tbsp of olive oil to fry the onions in a casserole dish on a medium heat. When they are soft, add the garlic, stir and continue to cook until the garlic and onions are pale gold. Remove from the pan using a slotted spoon and set aside.
- Put the lamb in the pan, turn up the heat and cook, stirring from time to time, until the meat is brown. Return the onion mixture to the pan, and stir in the saffron, cinnamon, cumin, coriander and turmeric. Cook for 1-2 minutes, stirring.
- Add the tomatoes and the purée. Fill the tomato tin with water and add to the pan with the sumac. Cover the pan and simmer, for 45 minutes.
- Stir in the split yellow peas and continue to simmer, covered, for 45-60 minutes or until the lentils are cooked. If it seems to dry up, add a splash of water. While it’s cooking, slice the eggplant and cut it widthwise into ½ cm rounds. Fry these in oil until they are golden and cooked, then put them on a plate layered with kitchen roll to absorb the grease.
- When the casserole is cooked and the sauce has thickened, check the seasoning. Serve with rice studded with little chunks of cold butter and topped with the eggplant . Scatter with parsley to serve.