Ingredients
1
lb lamb cubes, washed
6
medium sized eggplants
4
tomatoes, finely chopped
3
cloves of garlic, sliced
1
onion, chopped
6-7
sweet peppers, chopped
½
cup of water
½
tbsp tomato paste
½
tbsp red pepper paste
1
tsp sugar
½
tbsp butter
salt
- Peel the eggplants either completely or in stripes, and chop into 1 inch cubes.
- Soak the chopped cubes in salt water
for 30 minutes to let them draw out the bitterness.
- Cook the onions and butter in
a pan in low heat. When the onions turn lightly brown, add the
lamb cubes and keep cooking until they change color.
- Add the tomato and pepper pastes, cook and stir them for another minute before removing the pan from heat.
- Add the tomato and pepper pastes, cook and stir them for another minute before removing the pan from heat.
- Drain and rinse the eggplants. (If you want you can fry them at this point for better taste)
- Place the eggplants, tomatoes, peppers, lamb cube mixture, water, garlic, sugar and salt
into your casserole dish and cover the lid with a foil so that the steam does not escape.
- Bake it on the middle rack of
a 390 F preheated oven for 2 hours and 10 minutes.
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