Persian Lamb-Vegetable Khoreshe
Lamb, aubergine and tomatoes come together in this stew, fragrant with cinnamon and nutmeg and steamed.
2 hr · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 90 min · 120 min total
- medium
- 1
Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
- 2
Pat eggplant dry and set aside. Heat 2 tbsp. Olive oil in large saute pan; saute egplant until tender.
- 3
Add a little oil as needed to prevent sticking. In large kettle, heat 2 tbsp. Olive oil; add onions and saute until tender.
- 4
Add lamb cubes, browning on all sides. Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
- 5
Season to taste with salt and pepper; add 1/2 cup water. Simmer for 1 hour, or until meat is tender.
- 6
Serve over chelo, or steamed basmati rice. Lemon wedges also make a good condiment.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
