Khoresht Bademjan (Persian Style Eggplant and Meat Stew)

Ingredients ({{ checkedCount }}/4)

• 500 g lamb cubed meat
• 3 pattencans (sliced ​​lengthwise, lightly salted and fried)
• 4 ripe tomatoes (cut in half)
• 1 onion, tomato paste, turmeric and a few prunes (Alucheh)

Method

1. 1

   Fry the onion and lamb meat in a pot with turmeric and tomato paste, add water and boil for 1 hour until the meat becomes soft.

2. 2

   Gently place the lightly fried eggplant slices and tomatoes in a separate pan on top of the meat.

3. 3

   Add a few prunes to add sourness and cook over low heat for another 30 minutes until they are combined.

4. 4

   Serve hot with saffron rice.

Rate

★ 0.0 · 0 ratings

Log in to rate and comment.

Comments

No comments yet.