Ingredients

• 2 tablespoons extra virgin olive oil
• 500g diced lamb
• 4 baby eggplant, cut into 2cm-thick slices (see notes)
• 1 brown onion, chopped
• 2 dried bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 tablespoons tomato paste
• 3 cups Massel beef style liquid stock
• Large pinch of saffron threads
• 3/4 cup cracked freekeh, rinsed (see notes)
• 1/2 cup dried apricots
• 1 tablespoon honey
• 1 tablespoon preserved lemon rind, thinly sliced
• 2 cups frozen broad beans, thawed, peeled
• 2 tablespoons chopped pistachio kernels
• 1/4 cup fresh mint leaves
• 1/4 cup pomegranate seeds

Method

• Step 1 Heat 1/2 the oil in a large heavy-based saucepan over high heat. Cook lamb, stirring occasionally, for 6 minutes or until browned all over. Transfer to a plate.
• Step 2 Add eggplant to pan. Cook, stirring occasionally, for 5 minutes or until browned and almost tender. Transfer to a separate plate.
• Step 3 Heat remaining oil in pan over medium heat. Add onion and bay leaves. Cook, stirring, for 3 minutes or until just softened. Add cumin, coriander and tomato paste. Cook, stirring, for 30 seconds or until fragrant. Add stock, saffron and 2 cups water. Bring to a simmer. Return lamb to pan. Cook, covered, for 45 minutes or until almost tender. Add freekeh and apricots. Cook, covered, for 20 to 25 minutes or until freekeh is tender.
• Step 4 Return eggplant to pan with honey, preserved lemon and broad beans. Cook for 5 minutes or until heated through. Remove and discard bay leaves. Serve stoup topped with pistachios, mint and pomegranate seeds.