Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 large eggplant, cut into 1-inch cubes
- 2 tablespoons tomato paste
- 1 cup water
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
Special Equipment Needed:
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the ground lamb and cook, breaking it up with a spoon, until browned, about 5 minutes.
4. Add the cumin, coriander, turmeric, cardamom, cinnamon, black pepper, and salt and stir to combine.
5. Add the eggplant and tomato paste and stir to combine.
6. Add the water and bring to a simmer.
7. Reduce the heat to low and simmer, stirring occasionally, until the eggplant is tender and the sauce has thickened, about 20 minutes.
8. Stir in the parsley and mint and season to taste with additional salt and pepper, if desired.
Time:
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 18 g
Carbohydrates: 16 g
Protein: 17 g
Substitutions for Ingredients
- Olive oil can be substituted with any other cooking oil.
- Ground lamb can be substituted with ground beef or turkey.
- Eggplant can be substituted with zucchini or squash.
- Tomato paste can be substituted with tomato sauce.
- Parsley can be substituted with cilantro or basil.
- Mint can be substituted with oregano or thyme.
Variations:
- Add 1/2 cup of cooked chickpeas for added protein and fiber.
- Add 1/2 cup of raisins for added sweetness.
- Add 1/2 cup of diced bell pepper for added color and flavor.
Tips and Tricks:
- Make sure to break up the ground lamb into small pieces while cooking.
- Taste the dish before serving and adjust the seasoning as needed.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until warmed through.
Presentation Ideas:
Serve over a bed of cooked basmati rice or couscous.
Garnishes:
Garnish with chopped fresh parsley and mint.
Pairings:
Pair with a glass of red wine or a cold beer.
Suggested Side Dishes:
- Roasted vegetables
- Greek salad
- Hummus
Troubleshooting Advice:
If the sauce is too thick, add a little more water to thin it out.
Food Safety Advice:
Make sure to cook the ground lamb until it is cooked through.
Food History:
Sangak is a traditional Persian dish that is typically served with flatbread.
Flavor Profiles:
This dish has a savory and slightly sweet flavor with a hint of spice.
Serving Suggestions:
Serve with warm flatbread and a dollop of Greek yogurt.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian