Khoresh bademjan (lamb and aubergine stew) – Food & Home Magazine

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