Popular Persian Stew with Lamb and Fried Aubergines
Ingredients:
- 400 g Lamb fillet, cut into chunks
- 4 Aubergines, peeled and lengthway into strips
- 2 large onions, thinly sliced
- 2 tbsp Tomato pure
- 2 large Tomatoes, halved
- 1 tbsp Lemon juice
- 1/2 tsp Turmeric
- 9 tbsp Olive Oil
- Salt and Pepper
Method:
- Heat 4 tbsp of oil in a heavy base pan and fry the onions with turmeric for 5-7 minutes until lightly golden.
- Add the lamb and tomatoe pure to the onion, mix well and fry over medium heat for 5 minutes until lamb is browned.
- Add 800 ml boiling water to the pan, season well, cover and cook for 50 minutes over medium heat.
- Meanwhile, heat 4 tbsp of oil in a frying pan and fry the aubergine strips over medium heat for 15 minutes or until golden. Remove the aubergines and place them over a plate covered with kitchen towels to drain the oil.
- In the same frying pan, heat 1 tbsp of oil and fry the tomatoes for 4 minutes on each side or until slightly soft.
- Place tomatoes and aubergines over the lamb in the pan, cover and cook for another 10 minutes.
- Remover the lid from the pan, add the lemon juice, mix well and remove from the heat. (For a thicker sauce, cook uncovered for 10 minutes).
- Serve hot with saffron rice.
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