Ingredients with Measurements:
- 1 lb lamb shoulder, cut into cubes
- 2 medium eggplants, peeled and cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups water
- 1/4 cup fresh lemon juice
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven with lid
Step-by-step instructions:
1. Heat a large pot or Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Remove the lamb from the pot and set aside. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the tomato paste, turmeric, cumin, coriander, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Add the lamb back to the pot along with the eggplant and water. Bring to a boil, then reduce the heat to low and cover the pot.
5. Simmer for 1 hour, stirring occasionally, until the lamb is tender and the eggplant is cooked through.
6. Stir in the lemon juice and parsley. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 15 minutes
5. Temperature:
Medium-high heat for browning the lamb, then low heat for simmering the stew.
Serving size:
4-6 servings
Nutritional information:
Calories: 289
Fat: 14g
Carbohydrates: 16g
Protein: 25g
Sodium: 641mg
Fiber: 6g
Sugar: 7g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Zucchini or bell peppers can be used instead of eggplant.
- Dried parsley can be used instead of fresh.
Variations:
- Add chickpeas or lentils for extra protein and fiber.
- Use different spices, such as paprika or ginger, for a different flavor profile.
- Add chopped tomatoes or red bell peppers for more color and flavor.
Tips and tricks:
- Be sure to brown the lamb well before adding the other ingredients to develop flavor.
- If the stew is too thick, add more water or broth to thin it out.
- Serve with rice or bread to soak up the flavorful sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the stew in a large bowl or individual bowls. Garnish with fresh parsley or a dollop of plain yogurt.
Garnishes:
Fresh parsley, plain yogurt, or a sprinkle of paprika.
Pairings:
Serve with rice, bread, or a salad.
Suggested side dishes:
- Persian rice with saffron
- Naan bread
- Greek salad
Troubleshooting advice:
- If the stew is too thin, simmer uncovered for a few minutes to thicken it up.
- If the eggplant is not cooked through, simmer for an additional 10-15 minutes.
Food safety advice:
- Be sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers promptly in the refrigerator.
Food history:
Persian cuisine is known for its use of spices and herbs, as well as its emphasis on fresh ingredients. This lamb and eggplant stew is a classic Persian dish that is hearty and flavorful.
Flavor profiles:
This stew is savory and slightly sweet, with a hint of spice from the turmeric, cumin, and coriander. The lemon juice adds a bright, citrusy note.
Serving suggestions:
Serve this stew as a main course for a comforting and satisfying meal.
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Region: Iranian