Khoresh Bademjan

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Heat 2 tablespoons of the oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until golden.
2. Add the beef and brown on all sides. Stir in the turmeric and black pepper.
3. Stir in the tomato paste and cook for about 1 minute, until slightly darker.
4. Pour in the water and bring to a simmer. Cook for about 2 hours, until the beef is completely tender.
5. Meanwhile, heat 3 tablespoons of the oil in a pan over medium heat. Fry the eggplant slices for about 5 minutes per side, until golden; they only need colour, as they finish cooking in the stew.
6. In the same pan, using the remaining oil, fry the tomato halves for about 4 minutes per side.
7. When the beef is tender, add the salt and cinnamon and simmer for 10 minutes.
8. Add the fried eggplant and tomatoes to the pot and simmer for another 10 minutes.
9. Remove from the heat and squeeze in the lemon juice just before serving.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

More recipes with

OnionLemonTomatoBeefTomato pasteEggplant