Persian Stew Wth Eggplants and Lamb or Beef

A community recipe by Anonymous

Not tested or verified by Nigella.com

Print me

Introduction

This is a delicious Iranian dish and I thought I could share this recipe with my favourite cook Nigella. Hope you try this recipe and I am sure you would love the taste.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 4

Metric U.S.

500 grams lamb
8 small aubergines
3 medium onions
2 tablespoons tomato paste
2 tablespoons lime juice (fresh)
cooking oil
2 teaspoons salt
½ teaspoon turmeric
½ teaspoon black pepper

17⅔ ounces lamb
8 small eggplants
3 medium onions
2 tablespoons tomato paste
2 tablespoons lime juice (fresh)
cooking oil
2 teaspoons salt
½ teaspoon turmeric
½ teaspoon black pepper

Method

Persian Stew Wth Eggplants and Lamb or Beef is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Peel onions and slice thinly. Fry in oil until slightly golden.

Cut meat into small pieces and fry with onions until colour changes.

Bring 2-3 glasses of water to a boil, and add to meat. Add 1/2 teaspoon salt, turmeric and pepper, and cook over medium heat for about one hour. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, and mix well.

Peel aubergines and slice length-wise to a thickness of 1 cm. Add salt on both sides and leave for two hours and then dry the moisture and fry in abundant oil on both sides over medium/low heat until golden (this can be done in advance).

Place aubergines over meat (but do not mix with meat). Place the lid on and cook over low heat for another 10 minutes.

Serve the dish hot with plain rice.

Peel onions and slice thinly. Fry in oil until slightly golden.

Cut meat into small pieces and fry with onions until colour changes.

Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt on both sides and leave for two hours and then dry the moisture and fry in abundant oil on both sides over medium/low heat until golden (this can be done in advance).

Place eggplants over meat (but do not mix with meat). Place the lid on and cook over low heat for another 10 minutes.

Serve the dish hot with plain rice.