Khoresh Bademjan (Braised Lamb and Eggplant)
| Yield: | 4 Servings |
| Categories: | Lamb, Meats, Medieval, Iranian |
| 1 | md | Eggplant; 1 to 1 1/2 pounds |
| 1/4 | c | Salt |
| 1 | ts | Salt |
| 3/4 | c | Olive oil |
| 1 | md | Onion; peeled and cut into |
| ;1/4 inch slices | ||
| 1 1/2 | lb | Lamb shoulder, lean, and |
| ;boneless, cut into 2 inch | ||
| ;cubes | ||
| 2 | c | Beef stock; fresh or canned |
| ;or 2 cups water | ||
| 2 | tb | Tomato paste |
| 1/2 | ts | Turmeric |
| Black pepper; freshly ground | ||
| 1 | md | Tomato; cut crosswise into |
| ;4 slices | ||
| 2 | tb | Lemon juice, fresh |
| 1 | tb | Pomegranate syrup; bottled, |
| ;optional |
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