Persian Lamb-Vegetable Khoreshe

1. 1

   Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.

2. 2

   Pat eggplant dry and set aside.

3. 3

   Heat 2 tbsp.

4. 4

   olive oil in large saute pan; saute egplant until tender.

5. 5

   Add a little oil as needed to prevent sticking.

6. 6

   In large kettle, heat 2 tbsp.

7. 7

   olive oil; add onions and saute until tender.

8. 8

   Add lamb cubes, browning on all sides.

9. 9

   Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.

10. 10

    Season to taste with salt and pepper; add 1/2 cup water.

11. 11

    Simmer for 1 hour, or until meat is tender.

12. 12

    Serve over chelo, or steamed basmati rice.

13. 13

    Lemon wedges also make a good condiment.

* Per serving · 4 servings · Values may vary.

No additional tips available.