- 1 cup reduced sodium chicken broth
- 3/4 cup pomegranate or cranberry juice
- 1/2 teaspoon salt
- 1 cup bulgur
- 1 tablespoon extra-virgin olive oil
- 4 cups diced eggplant
- 1 pound boneless lamb (leg, loin or shoulder), trimmed of fat and cut into 1/2-inch cubes
- 2 cloves garlic, minced
- 1 teaspoon garam masala (see Ingredient note)
- 12 dried figs, coarsely chopped
- 10 kalamata olives, pitted and chopped
- 1/4 cup slivered almonds, toasted (see Tip) (optional)
- 1 tablespoon chopped fresh mint (optional)
- Combine broth, pomegranate (or cranberry) juice and salt in a large saucepan. Bring to a boil over high heat. Remove from heat, stir in bulgur, cover and let stand until most of the liquid is absorbed, about 25 minutes.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, cook, stirring occasionally, until softened and lightly browned, 9 to 10 minutes. Transfer to a plate. Add lamb to the pan and cook, stirring often, until browned, 3 to 5 minutes. Add garlic and garam masala, and cook, stirring often, until the lamb is cooked through, about 3 minutes more. Reduce heat to medium. Add figs, olives, the bulgur and eggplant to the pan; cook, stirring often, until heated through, 1 to 2 minutes. Transfer to a large serving bowl or platter and garnish with almonds and mint, if desired.