Lamb and Eggplant Stew (Khoresht Bademjan)

By • May 3, 2011 • 6 Comments

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Author Notes: Years ago my Iranian friend offered to teach me to cook some of the amazing food of Iran, One of my favorites is the Lamb stew. Iranian food is simple not using a lot of spices. I find it addictive, it's comforting and delicious and satisfying. I hope you enjoy this recipe. The stew is eaten with Basmati rice prepared the Iranian way and yogurt with fresh mint and cucumbers. Delish!!!sdebrango

Serves 6

  • 2 pounds top round Lamb (Lamb stew meat) Or favorite cut of lamb
  • 1 6 oz can tomato paste
  • 1 medium onion (chopped)
  • 4 Italian or 1 regular eggplant
  • 2 Dried persian limes or juice of 2 fresh limes or 1 lemon
  • 2-3 cups water
  • salt and pepper to taste (if you salt your eggplant before you fry go lightly on the salt in the stew)
  1. Dice your onion, If you can find the dried limes poke holes with the tip of a knife (2-3 slits or holes)
  2. Heat vegetable oil in large saucepan or dutch oven, add diced onion cook until translucent. Add lamb chunks and brown. Remove from pan and add the can of tomato paste and cook until paste is cooked takes only a few minutes. Add lamb back into saucepan,add salt and pepper to taste, water and the dried limes or lime or lemon juice.
  3. Cook on medium heat for approximately one hour until the meat is fork tender and the.Sauce has thickened While the stew is cooking prepare the eggplant, Slice your eggplant into approximately 1/4 inch thick slices, salt and let sit on paper towels for approximately 30 minutes you will see the eggplant start to sweat.Rinse, pat dry and fry in oil until browned, set on paper towel to soak up some of the excess oil.Alternately you can bypass the frying and roast in the oven, lay eggplant slices on parchment, brush each side with olive oil and bake in 375 degree oven for approximately 30 minutes. After 15 minutes turn each over they should be nicely browned and roast for another 15 minutes.
  4. When stew is done add the eggplant and cook on low for another 15 minutes. Remove from heat.
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Tags: lamb

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over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I just found this - it sounds so good! I am thinking I can make a lamb shank version (because I have some) in my tagine - I have dried limes too! What a coincidence!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I used to make it with Lamb shanks, its perfect. Thank you so much. How unusual that you have the dried limes. I just ordered some wanted 1 package and they sent me 6. So I have dried limes enough to last for quite a long time. Lamb shanks are perfect for this!!

Port2

over 3 years ago nogaga

I just saw this.. I love Persian cooking. This looks wonderful!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you so much, I used to make persian food all the time. Its just so good. Thank you!

Lorigoldsby

over 3 years ago lorigoldsby

we love lamb! Thanks for this!

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over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you, I love lamb. I hope you enjoy.