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Lamb and eggplant khoresh

Brigitte Hafner
Brigitte Hafner

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Traditional favourite: Lamb and eggplant khoresh.
Traditional favourite: Lamb and eggplant khoresh.Marina Oliphant

This is a traditional Persian meat sauce that is gently flavoured with spices to have over plain rice, or, better still, chilau. Chilau is light and fluffy rice cooked with a crunchy golden surprise. This recipe is adapted from Claudia Roden's A New Book of Middle Eastern Food.

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Ingredients

  • 1 large onion, finely chopped
    1 tbsp butter
    3 tbsp olive oil, plus extra for frying the eggplant
    500g leg of lamb, trimmed of fat and cut into cubes
    salt and pepper
    1/4 tsp ground cinnamon
    1/2 tsp allspice
    half a nutmeg, grated
    60g brown lentils, soaked in water for 2 hours
    1 large or 2 small eggplants, cut into 3cm dice
    2 tbsp each of chopped mint and parsley

Method

  1. In a heavy-based pan, fry the onion in the butter and oil over a medium heat until soft and golden.

    Add the lamb and continue to cook over a higher heat until brown all over. Season with salt and pepper, cinnamon, allspice and nutmeg.

    Add the drained lentils and cover with water - you will need about 600ml. Turn the heat to low, partially cover with a lid and cook until the lamb is just tender - about 90 minutes. You may need to add a little water as you go.

    Meanwhile, in a separate pan, fry the eggplant in a liberal amount of very hot olive oil. Drain on absorbent paper, add to the lamb koresh and cook for a further 20 minutes.

    Serve over the rice and sprinkle with the mint and parsley. Yoghurt can be served on the side.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/lamb-and-eggplant-khoresh-20160701-gpw017.html