Badenjan Chalow

By • April 24, 2013 0 Comments

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Author Notes: A lamb dish with eggplant, cooked with tomatoes, onions, garlic and spices served over basmati rice, inspired by a Philadelphia Afghan restaurantI Can Cook That

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Serves 4

  • 1 cup cooked basmati rice
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 eggplant, peeled and diced
  • 1/2 teaspoon ground pepper
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground tumeric
  • 1 pound lamb cubes
  • 1 container strained tomatoes
  1. Begin by cooking your rice, according to package directions.
  2. Chop your onions, garlic, and eggplant.
  3. 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.
  4. Add the eggplant and stir. Cook until softened slightly, 3 to 4 minutes.
  5. In a separate saute pan, add the remaining tablespoon olive oil over medium high heat.
  6. Combine the pepper, cardamom, cumin, coriander, tumeric, and salt in a small bowl.
  7. Sprinkle over the lamb and add to the saute pan
  8. Cook until seared on each side, about 3 minutes per side.
  9. Add the strained tomatoes to the large saute pan (the onions, eggplant, and garlic). Add in the lamb and bring to a boil.
  10. Reduce to a simmer, cover, and cook for 20 minutes.
  11. Serve over basmati rice.

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