Khoresht-e bademjan
Aubergine and Lamb Stew

This recipe was taught me from an Iranian friend in Geneva. Over the years I've changed it a bit, probably in some unorthodox way.

Be careful: for this recipe around 3 hours planning ahead are needed.

Ingredients for 2 hungry people  

• 300g lamb or beef stewing meat
• 500g aubergines
• 80g onions
• 100g celery
• 250g red wine
• 1 clove of garlic
• 20g olive oil
• 60g tomato concentrate
• 500g water
• 5g curry
• 5g paprika
• 2g tsp cinnamon
• 10g turmeric powder
• 1g ginger powder
• 5g salt
• black pepper
• (optional) 10g lemon juice

Procedure

1. Finely cut the onion, garlic and celery;
2. Cut the meat in 4$\times$1$\times$1 cm strips;
3. Add 5g of olive oil in the pot, when hot stir fry the chopped vegetables;
4. Add the meat and let it roast;
5. Add the spices, tomato concentrate, and water, then let it boil on low heat for approx 2 hours;
6. Chop the aubergines in 5cm² pieces;
7. Stir fry the aubergine in oil;
8. Add the aubergines to the stew and let it boil for 30 minutes, letting the water evaporate and the soup concentrate;
9. Serve warm optionally with some lemon juice, it can be kept in the fridge up to a week.

Tip: Aubergines can be substituted by white beans