Khoresh Bademjan

Method

1. Peel 1 aubergine in lengthwise stripes, leaving some skin on to hold the flesh together, then quarter it lengthwise. Sprinkle generously with salt and leave in a colander for 30 minutes to draw out the bitter juices; rinse briefly and pat completely dry with kitchen paper.
2. Heat 1 tbsp of the oil in a heavy saucepan over medium heat and fry 60 g of thinly sliced onion for 7-8 minutes until soft and golden at the edges. Stir in the chopped garlic clove and 0.5 tsp of turmeric and fry 30 seconds until fragrant.
3. Raise the heat, add 120 g of cubed lamb shoulder and brown on all sides for about 5 minutes. Stir in 1 tbsp of tomato purée and fry for 1 minute to cook out its rawness, then pour in 250 ml of hot water, add the pierced dried lime, 0.25 tsp of black pepper and a good pinch of salt. Bring to a bare simmer, cover and cook very gently for 1 hour, until the meat is tender and the sauce has thickened.