Khoresh bademjan

Method

Heat oil in a heavy-based pot and brown the cubed lamb on all sides, then remove and set aside. Fry sliced onions until golden, add tomato paste and turmeric, stirring for 2 minutes. Return the lamb to the pot with water, salt and pepper, then simmer for 45 minutes until meat is tender. Cut aubergines into chunks, fry separately in oil until lightly browned, then add to the stew along with the whole dried limes that have been pierced. Continue simmering for 20 minutes until the aubergines are soft and the flavours have melded. The stew should be rich and slightly thick; adjust seasoning to taste and serve over steamed basmati rice.