• TO DRINK: Earthy lamb loves Cabernet Sauvignon but the citrusy bite of the pickle needs the sweetness of some fruit, so try your Cab with a splash of plummy Merlot. 

    Khoresh bademjan (lamb and aubergine stew)

    Serves: 6
    Cooking Time: 1 hr 30 mins

    Khoresh bademjan is a Persian stew of aubergines and tomatoes.

    Ingredients

    • 4 large aubergines, thinly sliced
    • 30ml (2 tbsp) olive oil, plus extra to drizzle
    • 1 onion, thinly sliced
    • 1kg lamb knuckle
    • 2 garlic cloves, thinly sliced
    • 15ml (1 tbsp) turmeric
    • 5ml (1 tsp) ground cinnamon
    • 10ml (2 tsp) ground cumin
    • 2 x 50g tins tomato paste
    • salt and freshly ground black pepper, to taste
    • 1,5L water
    • 6 whole Persian sun-dried limes
    • steamed basmati rice, to serve

    Instructions

    1

    Preheat the oven to 220°C.

    2

    Place the aubergine on a baking tray and drizzle with olive oil. Bake in the oven until soft and slightly charred, about 15 minutes. Remove from the oven and set aside.

    3

    Heat the olive oil in a large pot and add the sliced onion. Fry until golden, about 5 minutes. Add the lamb knuckle and fry until well browned, about 5 – 8 minutes.

    4

    Add the garlic, turmeric, cinnamon, cumin, tomato paste and seasoning.

    5

     Add the water and limes to the pot, bring to a boil, then reduce to a simmer and cook until the meat is tender and the sauce has thickened and reduced, about 1 hour.

    6

    Add the cooked aubergine slices to the pot and simmer for a further 15 minutes.

    7

    Serve the rich stew with steamed basmati rice.

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