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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Lamb Sheep Asian Middle Eastern Iranian Persian Diabetic Fall Winter Stove Top Dietary Low Sodium Seasonal Low Calorie Low Carb Low In Something Meat Taste Mood Equipment Number Of Servings 4 Hours Or Less

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!!

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.

Ingredients

eggplant, olive oil, onions, boneless lamb, tomatoes, fresh lemon juice, ground cinnamon, ground nutmeg, fresh ground pepper