Persian Khoresh Bademjan

Ingredients

• boneless lamb shoulder600 g, cut into 3 cm cubes
• Italian or globe eggplants3 medium
• yellow onion2 large, thinly sliced
• garlic3 cloves, minced
• ripe tomatoes2, grated
• tomato paste2 tbsp
• dried limes (limoo amani)3, pierced
• saffron threadsa pinch, bloomed in 2 tbsp hot water
• ground turmeric1 tsp
• ground cinnamon1/4 tsp
• verjuice or fresh lemon juice2 tbsp
• neutral oil4 tbsp
• water or light stock500 ml
• saltto taste
• black pepperto taste

Steps

1. 1

   Prepare and sweat the eggplants.

   Peel the eggplants in stripes, cut lengthwise into thick planks, salt generously, and let them sweat in a colander.

2. 2

   Shallow-fry the eggplants.

   Pat the eggplants completely dry, then shallow-fry in batches until deeply golden on both sides. Set aside.

3. 3

   Soften the sliced onions.

   In the same pot, soften the sliced onions in the remaining oil over medium heat until amber and sweet.

4. 4

   Brown the lamb with spices.

   Add the lamb, turmeric, cinnamon, and a generous pinch of salt and pepper. Brown the meat on all sides.

5. 5

   Cook garlic and tomato paste.

   Stir in the garlic and tomato paste and cook until the paste darkens a shade.

6. 6

   Simmer with tomatoes and dried limes.

   Add the grated tomatoes, dried limes, and water. Bring to a simmer, cover, and cook on low until the lamb is tender.

7. 7

   Simmer eggplants with saffron and verjuice.

   Lay the fried eggplants on top of the stew, pour over the bloomed saffron and verjuice, and simmer uncovered until the sauce thickens.

8. 8

   Adjust seasoning and serve.

   Taste, adjust salt and acid, and serve over steamed basmati rice.