Dairy-Free Khoresh Bademjan (Eggplant Stew)

Instructions

1. 1Cut the 2 medium eggplants into 2.54 cm cubes. Place the eggplant cubes in a colander, sprinkle with 1 teaspoon of salt, and let them sit for 30 minutes to release excess water. After 30 minutes, rinse the eggplant cubes under cool water and pat them completely dry with paper towels.
2. 2Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°C). Add the about 680 g of lamb stew meat and brown it on all sides, about 5-7 minutes total. Once browned, remove the lamb from the pot and set it aside on a plate.
3. 3Add the remaining 1 tablespoon of olive oil to the same pot over medium heat (176.7°C / 175°C). Add the 1 large onion, chopped, and sauté until softened and translucent, about 8-10 minutes. Stir in the 1 teaspoon of turmeric, 0.5 teaspoon of cumin, and 0.25 teaspoon of cinnamon, and cook for 1 minute more until fragrant.
4. 4Stir in the 2 tablespoons of tomato paste and cook for 1 minute. Then, add the about 790 g of canned crushed tomatoes and stir to combine everything in the pot.
5. 5Return the browned lamb stew meat to the pot. Add the prepared eggplant cubes and the 3 whole dried limes. Season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
6. 6Add enough water to just cover the lamb and eggplant, about 2-3 cups. Bring the liquid to a gentle simmer over medium-high heat (204.4°C / 200°C), then reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and cook for 1.5 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.
7. 7Taste the stew and adjust the seasoning with additional salt and pepper if needed. Carefully remove and discard the 3 whole dried limes before serving. Serve the stew hot over the 4 cups of cooked rice.

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