Creamy Iranian Khoresht Bademjan with Eggplant and Lamb

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

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

1 kg lamb shoulder

cubed

2 tablespoons olive oil

2 teaspoons ground turmeric

1 teaspoon ground cumin

Salt and pepper

to taste

For the Eggplant

3 large eggplants

peeled and sliced

2 tablespoons olive oil

For the Stew Base

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

For the Final Garnish

Fresh parsley

chopped

Fresh mint leaves

chopped

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.

Time: 10–15 min. Heat: Medium-high heat.

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.

Time: 1 h. Heat: Low heat. Pro Tip: If you don't have beef stock, vegetable stock will work as well.

Plating & Serving