Batinjan Khouresh Recipe

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Ready in: > 2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

Ingredients:
3 pounds lean boneless lamb shoulder -- cut into 1" cubes
1/4 cup olive oil -- divided
1 onion -- chopped
1/4 teaspoon pepper
1 teaspoon salt
1 1/2 cup celery -- chopped
1 cup parsley -- chopped
6 ounces tomato paste
2 pounds eggplant, peeled -- sliced lengthwise
4 zucchini -- sliced
1 (16 oz.) can tomato sauce
1 green bell pepper -- sliced
3 tomato -- sliced
1 lemon -- cut into 8 wedges
cilantro -- for garnish

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Directions:

In a large skillet, over medium high heat, saute lamb in 2 tablespoons oil until browned. Add onion, salt and pepper. Reduce heat, cover and cook over very low heat until meat is tender, about 1 hour. Add celery, parsley and tomato paste.

Mix to combine. Place in a 13 X 9 baking dish. Preheat oven to 350 degrees. In the same skillet, over medium high heat, saute eggplant slices in remaining oil until golden on both sides. Arrange slices, overlapping, in baking dish over meat mixture. Top with zucchini, tomato sauce, green pepper and tomato slices on top. Tuck lemon wedges into corners, sides and center of dish. Bake, uncovered, for 40 minutes. Loosely cover and continue to bake 15 minutes longer.

This recipe from CDKitchen for Batinjan Khouresh serves/makes 10

Recipe ID: 15141

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