Khoresh-e bademjan (khoresh-e bâdemjân)

Instructions

1. Peel the aubergines in strips, cut them into thick slices and fry them in 2 tablespoons of oil over medium heat, then set aside.
2. Brown the lamb in the remaining oil until well coloured, then remove it.
3. Thinly slice the onions and cook them in the same pot for 8 minutes until golden.
4. Add the tomato purée, turmeric and cinnamon, then return the meat.
5. Cover with enough water, add the dried limes pierced with a few knife strokes and simmer covered for 60 minutes.
6. Add the diced tomatoes and simmer for another 20 minutes.
7. Stir in the aubergines, continue cooking for 15 minutes over low heat, until the sauce thickens.
8. Adjust the seasoning and serve with white rice.