Persian Khoresh Bademjan with Lamb and Eggplants
Khoresh bademjan is a comforting Persian dish where melt-in-your-mouth eggplants meet tender meat and a cinnamon-scented sauce. It's a journey to Persia in every bite. You'll love the sweetness of the eggplant combined with the richness of the lamb. Perfect for a family meal, this simmered stew fills the house with aroma and warms the heart. A simple recipe that will impress your guests.
Ingredients
- Eggplants2 large
- Lamb (shoulder)500 g
- Onion1 large
- Ripe tomatoes3
- Tomato paste2 tbsp
- Turmeric1 tsp
- Cinnamon1 stick
- Lemon juice2 tbsp
- Olive oil4 tbsp
- Salt and pepperto taste
Instructions
- 1
Peel and cube the eggplants, salt them and let drain for 15 minutes. Rinse and dry.
- 2
In a skillet, brown the eggplants in 2 tablespoons of oil. Set aside.
- 3
In a pot, sauté the chopped onion in the remaining oil. Add the lamb pieces and brown them.
- 4
Add turmeric, cinnamon, tomato paste, crushed tomatoes, salt and pepper. Cover with water and simmer for 30 minutes.
- 5
Add the browned eggplants and cook for another 15 minutes over low heat.
- 6
Just before serving, add lemon juice. Adjust seasoning and serve hot with basmati rice.
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