Author Notes
A lamb dish with eggplant, cooked with tomatoes, onions, garlic and spices served over basmati rice, inspired by a Philadelphia Afghan restaurant —I Can Cook That
Ingredients
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1 cup
cooked basmati rice
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2 tablespoons
olive oil, divided
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1
medium yellow onion, chopped
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3
garlic cloves, minced
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1 tablespoon
tomato paste
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1
eggplant, peeled and diced
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1/2 teaspoon
ground pepper
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1 teaspoon
ground cardamom
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1 teaspoon
ground cumin
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1 teaspoon
ground coriander
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1 teaspoon
salt
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1/2 teaspoon
ground tumeric
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1 pound
lamb cubes
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1
container strained tomatoes
Directions
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Begin by cooking your rice, according to package directions.
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Chop your onions, garlic, and eggplant.
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Add olive oil in a large saute pan over medium high heat. Add the garlic, onions, and tomato paste, stirring to combine. Cook for 2-3 minutes.
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Add the eggplant and stir. Cook until softened slightly, 3 to 4 minutes.
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In a separate saute pan, add the remaining tablespoon olive oil over medium high heat.
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Combine the pepper, cardamom, cumin, coriander, tumeric, and salt in a small bowl.
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Sprinkle over the lamb and add to the saute pan
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Cook until seared on each side, about 3 minutes per side.
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Add the strained tomatoes to the large saute pan (the onions, eggplant, and garlic). Add in the lamb and bring to a boil.
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Reduce to a simmer, cover, and cook for 20 minutes.
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Serve over basmati rice.
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