Creamy Iranian Khoresht Bademjan with Eggplant and Lamb
A flavorful Persian stew featuring tender lamb and roasted eggplant
Discover a luscious Persian dish that melds the rich flavors of eggplant and lamb, accented with aromatic spices, for a truly satisfying dinner experience.
- 2 h 30 min
- 6
- Intermediate
Ingredients
For the Lamb Marinade
For the Eggplant
For the Stew Base
For the Final Garnish
Preparation
Marinating the Lamb
Combine lamb and spices
In a large bowl, combine the lamb cubes with olive oil, ground turmeric, ground cumin, and season with salt and pepper.
Refrigerate to marinate
Cover and refrigerate for at least 1 hour to marinate.
Bring to room temperature
Remove from fridge 30 minutes before cooking to bring to room temperature.
Preparing the Eggplant
Preheat the oven
Preheat the oven to 200°C (400°F).
Prepare eggplant slices
Place the eggplant slices on a baking sheet, brush generously with olive oil, and season with salt.
Roast eggplants
Roast for 25-30 minutes or until golden and tender.
Ensure eggplants are not overcrowded on the baking sheet to ensure even roasting.
Cooking Process
Brown the lamb
Heat a large pot over medium-high heat, add the marinated lamb, and brown all sides.
Build the base
Add onions to the pot and sauté until translucent. Stir in the garlic, crushed tomatoes, tomato paste, cinnamon, and coriander.
Simmer the stew
Pour in beef stock, bring to a boil, then reduce to a simmer and cook for 1 hour or until the lamb is tender.
Plating & Serving
Creamy Iranian Khoresht Bademjan with Eggplant and Lamb
Creamy Iranian Khoresht Bademjan with Eggplant and Lamb
Serve the stew
Ladle the rich khoresht bademjan into shallow bowls, ensuring each serving gets both lamb and eggplant.