Khoresh Bademjan (Eggplant Stew with Lamb)

Ingredients

• 1.5 lbs Lamb stew meat
• 2 medium Eggplant
• 1 large Onion
• 1 28 oz Canned diced tomatoes
• 2 tablespoons Tomato paste
• 3 tablespoons Olive oil
• 1 teaspoon Turmeric
• 0.5 teaspoon Cinnamon
• 1 tablespoon Dried mint
• 2 tablespoons Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Cut the 2 medium eggplants into 1-inch cubes. Place the eggplant cubes in a colander and sprinkle with 1 teaspoon of salt. Let them sit for 30 minutes to release excess water. After 30 minutes, rinse the eggplant cubes under cold water and pat them completely dry with paper towels.
2. 2In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat, approximately 400°F (200°C). Brown the 1.5 lbs of lamb stew meat in batches, ensuring not to overcrowd the pot. Once browned, remove the lamb from the pot and set it aside.
3. 3Reduce the heat to medium, approximately 300°F (150°C). Add the 1 large onion, chopped, to the same pot and sauté until it is softened and translucent, about 5-7 minutes.
4. 4Stir in the 1 teaspoon of turmeric and 0.5 teaspoon of cinnamon with the onions. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
5. 5Add the 2 tablespoons of tomato paste and the 1 28 oz can of diced tomatoes to the pot. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Return the browned lamb to the pot. Add the dried eggplant cubes, 1 tablespoon of dried mint, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir everything together.
7. 7Add enough water to just cover the ingredients in the pot. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for at least 1 hour, or until the lamb is very tender. Check occasionally to ensure it is not sticking.
8. 8During the last 15 minutes of cooking, stir in the 2 tablespoons of lime juice.
9. 9Serve the Khoresh Bademjan hot, ideally with rice.

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