Iranian Lamb Stew

Directions

1. Wash the eggplant and cut into 1 inch slices, then cut into quarters. Place in a bowl, then sprinkle salt over them. Leave to marinate for about 15 minutes, then wash with water and drain.
2. Heat half of the oil in a large pan. Saute the eggplant pieces, then remove from heat and set aside.
3. Dust lamb meat with flour and season with salt and pepper.
4. Heat oil in a pressure cooker, then add the meat and saute until the sides are browned.
5. Add the chopped onions, tomatoes, tomato paste, cumin, cayenne pepper, and bouquet garni. Saute uncovered for about 2-3 minutes.
6. Add the sauteed eggplant pieces and water. Bring to a quick boil, then cover, seal and cook under pressure for about 30 minutes.
7. Remove the cover, then stir in the lemon juice. Cover and cook under pressure for another 10 minutes.
8. Season with salt and pepper, then serve hot.