Khoresh babemjan (lamb and aubergine stew)

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Ingredientes para 6 people

4 large aubergines, thinly sliced
30ml olive oil, plus extra to drizzle
1 onion, thinly sliced
1kg lamb knuckles
2 garlic cloves, thinly sliced
15ml turmeric
5ml ground cinnamon
10ml ground cumin
2x50g tins tomato paste
salt and freshly ground black pepper, to serve
1,5L water
6 whole Persian sun-dried limes
steamed basmati rice, to serve

110 min · Medio

Instrucciones

1. preheat oven to 220C

2. place aubergine on baking tray and drizzle with olive oil

3. bake until soft and slightly charred, about 15min. remove from oven and set aside

4. heat olive oil in large pot and add sliced onion. Fry until golden.

5. Add lamb knuckles and fry well until browned (about 5-8min)

6. add garlic, turmeric, cinnamon, cumin, tomato paste and seasoning

7. add water and limes to pot, bring to boil, then reduce to a simmer and cook until meat is tender and sauce has thickened and reduced (about 1 hour)

8. add cooked aubergine slices to pot and simmer for further 15min

9. serve with steamed basmati rice

segundos, aubergine, indian, lamb, rich, spices, stew November 11, 2012 10:57

Autor Food and Home Entertainment magazine, August 2012 issue