Cut the meat into 2cm / 3/4 inch small cubes. Select a pan that is large enough to to fry the meat and also has a lid. Fry the lamb pieces over medium to high temperature in 3 tbsp hot vegetable oil until golden brown brown on each side. Remove the meat from the pan.
Finely chop the onion and garlic. Gently fry the onions over low to medium heat in the same oil you fried the meat in. After about 5 minutes add the garlic and fry them together for a few more minutes.
Return the meat to the pan. Add 3 cups of freshly boiled water to the pan, add the lid and let the stew simmer for 1 hour over low to medium heat.
Peel the aubergines and cut them in half lengthwise. Add water to a bowl and dissolve 3 tbsp of salt in it. Let the aubergines soak in there. Put a plate on top so they won’t float on the surface.
Pre-cook the split peas in salted boiling water for 20 minutes. Once cooked drain the water and set the split peas aside until it’s time to add them to the stew.
After the stew has been cooking for 1 hour, add the tomato puree, turmeric, black pepper, and salt to taste (I used 1 1/2 tsp) to it. Add more hot water if necessary. I added 125ml / 1/2 cup more at this point.
Remove the aubergine halves from the water and dry them with a paper towel. Make an egg wash by briefly whisking the egg with a fork. Brush the aubergines from both sides with the egg wash. Heat the 125ml / 1/2 cup of vegetable oil in a frying pan and fry the aubergines in it until golden brown from both sides.
Add the fried aubergines and split peas to the stew, as well as the whole cherry tomatoes and let it simmer for a further 15 minutes.
Prepare some delicious Kateh rice to go with it. (For the recipe search for 'Kateh rice' on the blog)
Serve the Khoresh-e Gheymeh Bademjan with aromatic rice and creamy yogurt. Enjoy!