Recipe ingredients
- 500 g, 16 oz, black eggplants, peeled, cubed
- 600 g, 20 oz, lamb stew meat, cubed
- 1 cup finely chopped onion
- 1 tablespoon salt
- A dash of ground black pepper and allspice
- Vegetable oil
- 1 tablespoon butter or shortening
Recipe method
- Sprinkle salt on eggplant cubes. Place aside for 1 hour.
- Fry eggplant cubes in hot oil. Remove and drain on absorbent paper.
- Fry chopped onion for 2 minutes then saute meat with 2 tablespoons of butter.
- Cover with water, add salt and spices, and cook on high heat.
- Bring to a boil. Cover pot and cook on medium heat for 2 hours.
- Add fried eggplants to meat and stock. Cover pot and cook for 10 minutes.
- Serve eggplant stew with lemon wedges and eggplant dip.
Other arab recipes:
Eggplant stew recipe
|
