Abgooshth

Preamble
This is an Indian Moslem dish. It can be served with other courses as a very substantial soup or would make an adequate family meal on its own accompnaied only by thick chunks of crusty white bread and butter and a bowl of salad.

Ingredients
3 thick Lamb Chops (about 1 inch through) cut from the end of a leg of lamb
3 medium sized Brown Onions chopped
3/4 lb 'chanai' Lentils or Yellow Split Peas
4 big ripe Tomatoes skinned and chopped
1 stick Cinnamon
4-5 Cardamom Pods broken open
4-5 whole Cloves
1 Limes or 1/4 green lemon with the skin still attached
A few whole Peppercorns
Salt to taste
2 medium Aubergines
Butter
1 large bunch Mint for garnish

Method

Leave meat on the bone but cut the chops into three pieces. Put them into a large saucepan and add five pints of water and all the ingredients except lemon, eggplant and mint. Bring to the boil and simmer until lentils are cooked.

While this is happening slice the eggplant thickly, salt and leave for half an hour to get rid of the excess water and bitterness. Fry the slices in butter until they are browned.

Just before serving add the lemon and the chopped mint.

To serve remove the lemon and float the eggplant slices on the soup.