Khoresh Bademjan (Persian Aubergine and Lamb Stew)
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Ingredients
- 500 g diced lamb shoulder
- 2 aubergines
- 1 onion, finely chopped
- 400 g tinned chopped tomatoes
- 2 garlic cloves
- 1 tsp ground turmeric
- 2 dried limes (limu omani)
- 4 tbsp vegetable oil
- 1 tbsp lime juice
Nutrition (per serving)
- Calories
- 497 kcal
- Protein
- 24.5 g
- Carbohydrate
- 12.4 g
- of which sugars
- 9 g
- Fat
- 37.9 g
- of which saturates
- 11.8 g
- Fibre
- 6.5 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the aubergines into 1cm rounds, salt lightly and leave in a colander for 15 minutes to draw out moisture, then pat dry.
- 2
Heat half the vegetable oil in a large pot and brown the diced lamb for 6-8 minutes, then add the onion, garlic and turmeric and cook for 5 minutes.
- 3
Stir in the tinned chopped tomatoes, the pierced dried limes and 400ml water, bring to a simmer, cover and cook for 40 minutes until the lamb is tender.
- 4
Meanwhile fry the aubergine slices in the remaining oil in batches over a medium-high heat for 3-4 minutes each side until golden.
- 5
Lay the fried aubergine on top of the stew, cover and simmer gently for a further 10 minutes so the flavours meld.
- 6
Remove the dried limes, stir in the lime juice and serve with basmati rice.
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