Step 1

Heat oil in a pot over medium heat.

Step 2

Saute onion until golden brown.

Step 3

Add in the lamb, turmeric, salt, pepper and cinnamon. Sear until the lamb is brown on all sides.

Step 4

Add split chickpeas and stir well.

Step 5

Add in tomato paste and water.

Step 6

Bring to boil and simmer over medium low until the lamb is cooked.

Step 7

Pierce holes in the dried limes using a fork and add the to the stew. Let it simmer for another 10 minutes.

Step 8

Wash and peel the eggplants. Cut them in half widthwise and then in half lengthwise.

Step 9

Sprinkle some salt on them and place them in a colander. Let them sit for 30 minutes.

Step 10

Rinse and dry the eggplants.

Step 11

Heat 4 tablespoons vegetable oil in a pan over medium heat and fry the eggplants for about 4 minutes on each side until cooked.

Step 12

When ready to serve, gently add the eggplants to the stew and let them simmer for 5 minutes. Serve the stew with white rice.

Step 13

Wash and peel the potatoes. Cut them into sticks.

Step 14

Heat oil in a pan over medium heat.

Step 15

Fry the potatoes in the oil until they're soft and golden brown.

Step 16

Season with salt.

Step 17

Serve the stew in bowls and top with fried potatoes.