food for thought

need:

1 lb. stew meat or lamb, cut into 1 inch cubes

1 medium eggplant, peeled and cut into ¼ inch by 3 inch slices, optional

1 white onion, diced

1 - 15oz. can diced tomatoes

2 T. tomato paste

½ cup dried yellow peas, soaked overnight in water until softened [to simplify, use canned chickpeas or favorite beans]

3 t. salt

1 t. pepper [fresh ground is best]

1 t. turmeric

½ t. cinnamon

1 T fresh squeezed lime juice extra virgin olive oil how to:

1. Heat 2 T. olive oil at medium high.

2. Add eggplant and cook until browned, several minutes.

3. Toss into a medium bowl.

4. Add 2 T. olive oil to pan and add the onion, cooking until brown,

5. Add olive oil to the bowl with the eggplant.

6. Add more oil to the pan, if needed, and brown the beef, adding salt, pepper, turmeric and cinnamon at the end of browning.

7. Add 2 ½ cups water, tomatoes, tomato paste, peas, and ingredients of the bowl. Simmer at least ½ hour until peas are thoroughly cooked. Simmer it all day, if you’d like—the longer it simmers, the better!

8. Add lime juice just before serving. Serve over basmati rice.

Serves 4-6. This recipe freezes well!