Finely chop the onion and sauté it with salt, pepper, and turmeric.

Add the ground meat and cinnamon, and sauté for 20–30 minutes.

Add the tomato paste and split peas, and sauté for about 5 minutes.

Add water and the dried limes, then let the stew cook for 1 to 1.5 hours. Make sure not to add too much water—just enough to cover the ingredients.

Cut the potatoes into thin strips and fry them in oil.

Chop the eggplants, season with turmeric, and fry them in oil.