那還要這個。。。

INGREDIENTS

• 1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
• 1 heaping teaspoon ground turmeric
•  Fine sea salt and freshly ground black pepper
• 6 to 8 Japanese eggplants (about 2 pounds)
• 5 tablespoons plus 1/4 cup olive oil
• 1 large yellow onion, thinly sliced
• 4 small or 2 medium tomatoes (about 2 pounds)
• 3 tablespoons tomato paste
• ¼ teaspoon crumbled saffron threads
• ¼ to ½ cup freshly squeezed lime juice (from 2 to 4 limes)
• ? cup fresh or frozen unripe grapes (ghooreh)
•  Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
•  Mast-o Khiar (see recipe) or plain yogurt, for serving
•  Persian liteh or garlic pickles, for serving (optional)
•  Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)