Persian Lamb-Vegetable Khoreshe

Description
A Khoreshe is a type of thickened sauce, usually containing meat and vegetables, that is served over rice. This is one of my favorite Persian dishes, one I used to make for my friend Said. It is Persian home-style cooking at its best!

Ingredients

 * 1 large eggplant
 * olive oil
 * 2 large onions, sliced
 * 2 lbs boneless lamb, cut into 1 inch cubes
 * 3 large tomatoes, peeled and chopped
 * 2 tablespoons fresh lemon juice
 * 1 teaspoon ground cinnamon
 * ½ teaspoon ground nutmeg
 * fresh ground pepper

Directions

 * 1) Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
 * 2) Pat eggplant dry and set aside.
 * 3) Heat 2 tbsp olive oil in large saute pan; sauté eggplant until tender.
 * 4) Add a little oil as needed to prevent sticking.
 * 5) In large kettle, heat 2 tbsp.
 * 6) olive oil; add onions and sauté until tender.
 * 7) Add lamb cubes, browning on all sides.
 * 8) Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
 * 9) Season to taste with salt and pepper; add ½ cup water.
 * 10) Simmer for 1 hour, or until meat is tender.
 * 11) Serve over chelo, or steamed basmati rice.
 * 12) Lemon wedges also make a good condiment.