Gluten-Free Khoresh Bademjan (Eggplant Stew)

Ingredients

• about 680 g Lamb or beef stew meat
• 2 medium Eggplant
• 2 tablespoons Tomato paste
• 1 medium Onion
• 3 whole Dried limes (Limoo Omani)
• 1 teaspoon Turmeric
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the 2 medium eggplants into 2.54 cm cubes. Sprinkle the eggplant cubes with the 1 teaspoon of salt and let them sit for 30 minutes. After 30 minutes, rinse the eggplant cubes under cool water and then pat them completely dry with paper towels.
2. 2In a large, heavy-bottomed pot, heat the 2 tablespoons of olive oil over medium-high heat (204.4°C / 200°C). Add the about 680 g of lamb or beef stew meat and brown it on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
3. 3Add the 1 medium chopped onion to the same pot and cook over medium heat (148.9°C / 150°C) until softened, about 5 minutes. Stir in the 1 teaspoon of turmeric, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, cooking for 1 minute until fragrant.
4. 4Add the 2 tablespoons of tomato paste to the pot and cook, stirring constantly, for 1 minute.
5. 5Return the browned meat to the pot. Add the 4 cups of water and the 3 whole dried limes. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the meat is tender.
6. 6Add the prepared eggplant cubes to the pot. Stir gently to combine, cover the pot again, and continue to simmer for another 15-20 minutes, or until the eggplant is tender and has absorbed some of the stew's liquid.
7. 7Taste the stew and adjust the 1 teaspoon of salt and 0.5 teaspoon of black pepper if needed. Serve the Gluten-Free Khoresh Bademjan hot.

Related Guides