Recipe ingredients
- 1 kg, 32 oz, stew meat, diced
- 2 kg, 64 oz, ripe tomatoes, peeled, diced
- 1/2 kg, 16 oz, eggplants, peeled, cut into long thick pieces
- 1 medium potato, peeled and cubed
- 1/2 cup fried pine nuts
- 3 tablespoons shortening or butter
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
Recipe method
- Put half shortening in a pot, fry meat till brown, add 1 liter of water, salt and cinnamon and bring mixture to a boil.
- Let it simmer for 2 hours or till meat is tender.
- Fry potato in oil until golden.
- Remove and put on absorbent paper.
- Sprinkle salt on eggplant pieces.
- Place aside for 1 hour.
- Fry eggplants in hot oil till brown.
- Drain on absorbent paper towels.
- When stock is reduced to half, add tomatoes, potatoes and eggplants.
- Cover and simmer over low heat till stock thickens.
- Adjust salt according to your taste.
- Garnish with fried pine nuts.
- Serve hot with cooked rice.
Other arab recipes:
Tomato stew recipe
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