Updated: Jun 6, 2021
This is an easy stew to make, besides putting just a bit of effort frying the eggplants, everything else is pretty straight forward and the taste at the end is a beautiful rich stew with the subtle flavour of fried eggplants.
Wonderful eaten with saffron rice or reduced down and eaten with any Persian bread.
250g diced shoulder of lamb
1 onion (medium size)
1 tsp turmeric
1 tsp salt (I used sea salt)
1/2 tsp ground black pepper
1/4 tsp cinnamon
Pinch of ground saffron
2 tbsp tomato puree
1 whole garlic bulb (washed with skin)
1 tbsp lemon juice (or limu omani / dry lime)
3 cups cold water
For the Eggplant
2 medium eggplants peeled and sliced thinly length ways
1/2 cup vegetable oil for every 4 slices of eggplants you fry
Chop the onion and fry until golden brown.
Add the turmeric and stir to mix well with the onions.
Add the diced lamb and fry well for 5 minutes with the onions
Add the salt, black pepper, cinnamon, saffron and give it a quick mix over medium to low heat so as not to burn the spices.
Add the tomato puree and stir well to ensure all the spices, onions and meat has mixed with the puree.
Add 3 cups of cold water and a tablespoon of lemon juice (or 1 limu omani)
Take the washed whole garlic bulb and add to the pot.
Cover the top and allow to simmer over medium heat for 30 minutes.
Reduce the heat and add the fried aubergines.
Allow to cook for a further 30 minutes or until the lamb has cooked well and is no longer tough.
Enjoy this stew with saffron rice or reduced down and eaten with any Persian bread