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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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 sauté 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.
đĄ Proffstips
- âSalting the eggplant helps to remove excess moisture and bitterness, resulting in a better texture.
- âDon't overcrowd the pan when frying the eggplant; cook in batches if necessary.
- âDried Persian limes add a unique tangy flavor. If unavailable, a splash of lemon juice can be added at the end.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.