Badenjan Chalow

1. 1

   Begin by cooking your rice, according to package directions.

2. 2

   Chop your onions, garlic, and eggplant.

3. 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. 4

   Add the eggplant and stir. Cook until softened slightly, 3 to 4 minutes.

5. 5

   In a separate saute pan, add the remaining tablespoon olive oil over medium high heat.

6. 6

   Combine the pepper, cardamom, cumin, coriander, tumeric, and salt in a small bowl.

7. 7

   Sprinkle over the lamb and add to the saute pan

8. 8

   Cook until seared on each side, about 3 minutes per side.

9. 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. 10

    Reduce to a simmer, cover, and cook for 20 minutes.

11. 11

    Serve over basmati rice.

* Per serving · 4 servings · Values may vary.