Persian Lamb-Vegetable Khoreshe

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READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
  • Pat eggplant dry and set aside.
  • Heat 2 tbsp.
  • olive oil in large saute pan; saute egplant until tender.
  • Add a little oil as needed to prevent sticking.
  • In large kettle, heat 2 tbsp.
  • olive oil; add onions and saute until tender.
  • Add lamb cubes, browning on all sides.
  • Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
  • Season to taste with salt and pepper; add 1/2 cup water.
  • Simmer for 1 hour, or until meat is tender.
  • Serve over chelo, or steamed basmati rice.
  • Lemon wedges also make a good condiment.
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