If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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
- Begin by cooking your rice, according to package directions.
- Chop your onions, garlic, and eggplant.
- 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.
- Add the eggplant and stir. Cook until softened slightly, 3 to 4 minutes.
- In a separate saute pan, add the remaining tablespoon olive oil over medium high heat.
- Combine the pepper, cardamom, cumin, coriander, tumeric, and salt in a small bowl.
- Sprinkle over the lamb and add to the saute pan
- Cook until seared on each side, about 3 minutes per side.
- Add the strained tomatoes to the large saute pan (the onions, eggplant, and garlic). Add in the lamb and bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes.
- Serve over basmati rice.