PERSIAN LAMB-VEGETABLE KHORESHE
A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian homestyle cooking at its best!
Provided by PalatablePastime
Categories Stew
Time 2h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
- Pat eggplant dry and set aside.
- Heat 2 tbsp.
- olive oil in large saute pan; saute egplant until tender.
- Add a little oil as needed to prevent sticking.
- In large kettle, heat 2 tbsp.
- olive oil; add onions and saute until tender.
- Add lamb cubes, browning on all sides.
- Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
- Season to taste with salt and pepper; add 1/2 cup water.
- Simmer for 1 hour, or until meat is tender.
- Serve over chelo, or steamed basmati rice.
- Lemon wedges also make a good condiment.
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