Khoresht – E- Badejan – Lamb with Eggplant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb oulash, add a few bones if possible
- 1 onion (s), chopped
- 2 eggplant (s), as slim as possible without a lot seeds
- 2 tablespoon tomato paste
- 1 packet tomato (s), happened
- 3 lime (s), dried, alternatively tablespoon. Lemon juice
- 0.5 teaspoon ½ turmeric
- salt and pepper
- 1 pinch (s) cinnamon
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- First fry the onion in hot oil, then add the lamb, fry, add the spices and tomato paste, let it braise briefly, with passport. Pour in the tomatoes, add the bones, lime or lemon juice, cook for approx. 2 hours until the meat is soft, add a little water if necessary.
- In the meantime, peel the aubergines, cut lengthways into 1 - 1½ cm thick slices, sprinkle with plenty of salt and let them drain in a sieve for about 1 hour. Then rinse, dry with kitchen paper and fry in oil until golden brown. Add to the sauce 10 minutes before the end of the cooking time and let it steep. Serve with rice.
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