Badenjan Chalow

Directions

1. 1
   Begin by cooking your rice, according to package directions.
2. 2
   Chop your onions, garlic, and eggplant.
3. 3
   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.
4. 4
   Add the eggplant and stir. Cook until softened slightly, 3 to 4 minutes.
5. 5
   In a separate saute pan, add the remaining tablespoon olive oil over medium high heat.
6. 6
   Combine the pepper, cardamom, cumin, coriander, tumeric, and salt in a small bowl.
7. 7
   Sprinkle over the lamb and add to the saute pan
8. 8
   Cook until seared on each side, about 3 minutes per side.
9. 9
   Add the strained tomatoes to the large saute pan (the onions, eggplant, and garlic). Add in the lamb and bring to a boil.
10. 10
    Reduce to a simmer, cover, and cook for 20 minutes.
11. 11
    Serve over basmati rice.