Badenjan Chalow
Ingredients
- 1 cup cooked basmati rice ⓘ
- 2 tablespoons olive oil, divided ⓘ
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced ⓘ
- 1 tablespoon tomato paste ⓘ
- 1 eggplant, peeled and diced
- 1/2 teaspoon ground pepper ⓘ
- 1 teaspoon ground cardamom ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon ground tumeric ⓘ
- 1 pound lamb cubes ⓘ
- 1 container strained tomatoes ⓘ
Instructions
- Begin by cooking your rice, according to package directions.
- Chop your onions, garlic, and eggplant.
- Add olive oil in a large saute pan over medium high heat. Add the garlic, onions, and tomato paste, stirring to combine. Cook for 2-3 minutes.
- Add the eggplant and stir. Cook until softened slightly, 3 to 4 minutes.
- In a separate saute pan, add the remaining tablespoon olive oil over medium high heat.
- Combine the pepper, cardamom, cumin, coriander, tumeric, and salt in a small bowl.
- Sprinkle over the lamb and add to the saute pan
- Cook until seared on each side, about 3 minutes per side.
- Add the strained tomatoes to the large saute pan (the onions, eggplant, and garlic). Add in the lamb and bring to a boil.
- Reduce to a simmer, cover, and cook for 20 minutes.
- Serve over basmati rice.
Nutrition & Diet Analysis (per serving)
663
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).