Main Course · Dinner · Middle Eastern ·

Creamy Iranian Khoresht Bademjan with Eggplant and Lamb

Name: Creamy Iranian Khoresht Bademjan with Eggplant and Lamb
Prep time: 50 min
Cook time: 150 min
Total time: 200 min
Yield: 6 servings
Cuisine: Main Course
Ingredients: 1 kg lamb shoulder, cubed; 2 tablespoons olive oil; 2 teaspoons ground turmeric; 1 teaspoon ground cumin; Salt and pepper, to taste; 3 large eggplants, peeled and sliced; 2 tablespoons olive oil; 2 large onions, diced; 4 cloves garlic, minced; 1 can (400g) crushed tomatoes; 1 tablespoon tomato paste; 2 teaspoons ground cinnamon; 2 teaspoons ground coriander; 1½ cups beef stock; Fresh parsley, chopped; Fresh mint leaves, chopped

Discover a luscious Persian dish that melds the rich flavors of eggplant and lamb, accented with aromatic spices, for a truly satisfying dinner experience.

4.8(101 reviews)

·By Ethan Brooks·October 13, 2025

Creamy Iranian Khoresht Bademjan with Eggplant and Lamb — Main Course served and photographed from above

Prep

50 min

Cook

2 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Lamb Marinade

For the Eggplant

For the Stew Base

For the Final Garnish

Nutrition

Per serving

Calories: 564 kcal
Protein: 36 g
Carbs: 14.8 g
Fat: 41.7 g
Fiber: 5.2 g

Whole recipe

Total

Calories: 3384 kcal
Protein: 216 g
Carbs: 88.6 g
Fat: 250.2 g
Fiber: 30.9 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 kg lamb shoulder cubed	2500	200	0	190	0
2 tablespoons olive oil	240	0	0	28	0
2 teaspoons ground turmeric	16	0.5	3	0.4	0.8
1 teaspoon ground cumin	8	0.4	0.9	0.5	0.5
Salt and pepper to taste	0	0	0	0	0
3 large eggplants peeled and sliced	132	5	32	1	16
2 tablespoons olive oil	240	0	0	28	0
2 large onions diced	90	2	22	0.2	4
4 cloves garlic minced	18	1	4	0	0.2
1 can (400g) crushed tomatoes	80	4	16	0.5	4
1 tablespoon tomato paste	13	0.6	3	0.1	0.5
2 teaspoons ground cinnamon	12	0.1	3	0.1	1.2
2 teaspoons ground coriander	16	0.8	3	0.8	1.4
1½ cups beef stock	15	2	1	0.5	0
Fresh parsley chopped	3	0.3	0.5	0.1	0.3
Fresh mint leaves chopped	1	0.1	0.2	0.1	0.2

These are estimates only and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Lamb

1
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.
2
Refrigerate to marinate
Cover and refrigerate for at least 1 hour to marinate.
3
Bring to room temperature
Remove from fridge 30 minutes before cooking to bring to room temperature.

Preparing the Eggplant

1
Preheat the oven
Preheat the oven to 200°C (400°F).
2
Prepare eggplant slices
Place the eggplant slices on a baking sheet, brush generously with olive oil, and season with salt.
3
Roast eggplants
Roast for 25-30 minutes or until golden and tender.
Tip: Ensure eggplants are not overcrowded on the baking sheet to ensure even roasting.

How to Make Creamy Iranian Khoresht Bademjan with Eggplant and Lamb

Total time: 3 h 20 min · Yields 6 servings

1
Brown the lamb
Heat a large pot over medium-high heat, add the marinated lamb, and brown all sides.
2
Build the base
Add onions to the pot and sauté until translucent. Stir in the garlic, crushed tomatoes, tomato paste, cinnamon, and coriander.
3
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.