Persian Lamb-vegetable Khoreshe

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 large eggplant
• olive oil
• 2 large onions, sliced
• 2 lbs boneless lamb, cut into 1 inch cubes
• 3 large tomatoes, peeled and chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• fresh ground pepper

Recipe

• 1 slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
• 2 pat eggplant dry and set aside.
• 3 heat 2 tbsp.
• 4 olive oil in large saute pan; saute egplant until tender.
• 5 add a little oil as needed to prevent sticking.
• 6 in large kettle, heat 2 tbsp.
• 7 olive oil; add onions and saute until tender.
• 8 add lamb cubes, browning on all sides.
• 9 lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
• 10 season to taste with salt and pepper; add 1/2 cup water.
• 11 simmer for 1 hour, or until meat is tender.
• 12 serve over chelo, or steamed basmati rice.
• 13 lemon wedges also make a good condiment.