Khoresh Bademjan (Eggplant & Lamb Stew)

Ingredients

• 1.5 lb lamb shoulder, cubed into 1.5-inch pieces
• 1 medium eggplant, cut into 1-inch chunks
• 1 large onion, diced
• 1 can (14 oz) canned diced tomato
• 2 whole dried limes (loomi), or 2 tbsp lime juice
• 3 tbsp olive oil
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Heat oil in a large heavy pot over medium-high heat until shimmering.

2. 2

   Add lamb in batches (don't crowd). Sear 4–5 minutes per batch until browned; transfer to a plate.

3. 3

   Add diced onion to the pot. Sauté 3 minutes until soft and fragrant.

4. 4

   Return lamb to pot. Add canned tomato (with juice), dried limes, salt, and pepper.

5. 5

   Bring to a simmer. Reduce heat to low, cover, and braise 25 minutes until lamb is nearly tender.

6. 6

   Stir in eggplant chunks. Cover and simmer 12–15 minutes until eggplant is soft and lamb is very tender.

7. 7

   Taste and adjust salt and pepper. Serve hot over plain rice.

Tools you’ll need

• large heavy pot with lid
• cutting board
• knife

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