Name: Authentic Qorma-e-Badamjan Recipe
Prep time: 30 min
Cook time: 90 min
Yield: 4
Cuisine: Afghanistan
Ingredients: 5 lbs lamb shoulder or leg, cut into 1-inch cubes; 2 large eggplants (about 1.5 lbs), cut into 1-inch cubes; 3 tablespoons vegetable oil or ghee; 1 large onion, finely chopped; 4 cloves garlic, minced; 1 tablespoon ginger, grated; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 1/2 teaspoon garam masala; 1/4 teaspoon cayenne pepper (optional, for heat); 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, chopped; 2 cups water or lamb broth; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/4 cup fresh cilantro, chopped (for garnish); 1 tablespoon lemon juice (optional, for brightness)

Qorma-e-Badamjan Afghanistan

A rich eggplant stew with lamb, tomatoes, and spices, served with rice.

Afghanistan stew

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