Khoresh Bademjan

Ingredients

• 700g lamb shoulder, cut into 2cm cubes
• 2 large onions, thinly sliced
• 3 tbsp vegetable oil, divided
• 1 tsp turmeric
• 1/2 tsp black pepper
• 2 dried Persian limes (limoo amani)
• 2 tbsp tomato paste
• 400g can crushed tomatoes
• 1 tsp salt, plus more for the eggplant
• 2 large eggplants
• 2 cups water
• Juice of 1/2 lemon

Before you cook

• Cut the lamb shoulder into 2cm cubes.
• Thinly slice the onions.
• Peel the eggplants in alternating lengthwise strips, then slice into 1cm-thick planks.
• Lay the eggplant planks on a tray, salt both sides, and let them sit for 20 minutes.
• Pat the salted eggplant dry with paper towels.
• Pierce each dried lime several times with a fork.

Steps

1. Heat 2 tbsp of the oil in a large pot over medium-high heat.
2. Add the onions and cook, stirring occasionally, until golden, about 8 minutes.
3. Add the lamb, turmeric and black pepper, and brown the meat on all sides, about 8 minutes.
4. Stir in the tomato paste and cook for 1 minute.
5. Add the crushed tomatoes, dried limes, salt and water, then bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally.
7. Heat the remaining 1 tbsp oil in a frying pan over medium-high heat.
8. Fry the eggplant planks in batches until golden on both sides, about 3 minutes per side, then set aside.
9. After the stew has simmered 1 hour, lay the fried eggplant on top without stirring it in.
10. Cover and simmer for another 20 minutes, until the eggplant is very tender.
11. Press the dried limes gently against the side of the pot with a spoon to release more flavor.
12. Stir in the lemon juice and taste for salt.
13. Serve hot, spooning the eggplant and sauce over rice.