์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Khoresht-e Bademjan
Afghan Eggplant Stew
A rich and flavorful stew featuring tender lamb and tender eggplant, simmered in a tomato-based sauce with aromatic spices. This dish is a comforting and hearty meal, often served with rice.
๐ง ์ฌ๋ฃ
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 large Eggplants(peeled and cut into 1-inch thick rounds)
- 2 Yellow onions(1 large finely sliced, 1 medium chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned, whole peeled, drained and roughly chopped)
- 3 tbsp Tomato paste
- 1.5 tsp Turmeric powder
- 0.5 tsp Cinnamon powder
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 4 tbsp Vegetable oil(divided)
- 2 cups Water
- 2 Dried Persian limes (limoo amani)(optional, poked with a fork)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat them dry with paper towels.
- 2
In a large pot or Dutch oven, heat 2 tbsp of vegetable oil over medium-high heat. Add the chopped onion and sautรฉ until softened, about 5 minutes. Add the lamb cubes and brown on all sides. Stir in the minced garlic, turmeric, cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
- 3
Stir in the tomato paste and cook for another minute. Add the chopped tomatoes, water, and dried limes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the lamb is tender.
- 4
While the lamb is simmering, heat the remaining 2 tbsp of vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices until golden brown and tender on both sides. Drain on paper towels.
- 5
Gently add the fried eggplant slices to the lamb stew. Cover and simmer for another 30 minutes, allowing the flavors to meld and the eggplant to become very tender. Adjust seasoning if needed.
- 6
Serve hot with steamed rice.
๐ก ์ ๋ฌธ๊ฐ ํ
- โSalting the eggplant helps to remove excess moisture and bitterness, resulting in a better texture.
- โDon't overcrowd the pan when frying the eggplant; cook in batches if necessary.
- โDried Persian limes add a unique tangy flavor. If unavailable, a splash of lemon juice can be added at the end.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- A vegetarian version can be made by omitting the lamb and using vegetable broth instead of meat drippings.
- Some recipes include a small amount of pomegranate molasses for an added layer of tartness.