Khoresh Bademjan — Eggplant Stew with peppers
Khoresh Bademjan — Eggplant Stew with peppers. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…
- 550 g halal-certified lamb shoulder
- 25 ml olive oil
- 150 g onion
- 2 g ground turmeric
- 4 g salt
- 1 g black pepper
- 850 ml water
- 600 g eggplant
- 300 g tomatoes
- 25 ml lemon juice
- 120 g red bell pepper
- Cut lamb into 2 cm pieces and finely chop onion. Cut eggplant into 2 cm pieces and roast on a lined tray at 200 °C for 20–25 minutes until tender. Dice tomatoes; add them with roasted eggplant and lemon juice at the start of the final simmer. Remove seeds and cut the pepper into 1 cm pieces.
- Heat oil, soften onion for 6 minutes, then add lamb and brown for 6 minutes, turning. Add turmeric, pepper and water. Bring to a boil, cover and simmer gently for 60 minutes.
- Add the named stew ingredients and the variation ingredient. Cover and simmer another 30–45 minutes until the lamb and vegetables are tender; add a little hot water if needed. Add the measured salt near the end.
- Remove any whole dried limes before serving. Simmer uncovered for 5 minutes to thicken if needed. Divide into four portions; rice is an optional accompaniment and is not included in this formula. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: مانفی — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Khoresh_bademjan.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Eggplant stew illustration; the recipe specifies halal-certified lamb and added vegetables.