Skewers
2020-08-13 / test@t
Meat stew with chickpeas, eggplant and tomatoes
The dish is absolutely wonderful, especially if cooked in a cauldron. Lamb, mutton, veal, beef are suitable for him. When stewing, the aromas of sauce, vegetables and meat penetrate each other and become indefinable separately. The dish takes a long time to prepare, but there is not much work in cooking. You can cook it in advance, it stays well for two days in a cool place under a film or lid. It is enough to heat it over low heat (adding a little water if necessary) before serving.
Ingredients
- eggplant 3 pcs.
- tomatoes 5 pcs.
- lamb (beef) 800 g
- onion 1 pc.
- chickpeas, canned or boiled 80 g
- tomato paste 4 tablespoons
- garlic, cloves 5 pcs.
- juice of a quarter of a lemon
- sugar 2 tsp.
- spice mixture (cinnamon, coriander, turmeric or good saffron) 1 tsp
- a mixture of sumach and oregano (for eggplant) 1 tsp.
- vegetable oil
- salt
STEP-BY-STEP COOKING RECIPE
Step 1
Chop the onion, chop two garlic cloves and diced tomatoes. In a thick-bottomed saucepan, heat 6 tbsp. l butter, then add the diced meat, trying to spread it in only one layer, if necessary fry in batches). Fry the meat until the crust is set on all sides and lightly caramelized. Take out and set aside.
Step 2
Fry the garlic and onion in the same saucepan, add the diced tomatoes and simmer for 5 minutes. Add coriander and turmeric, stir, then add tomato and add meat. Season with salt and pepper, then add 50 ml of water.
Step 3
During this time, preheat the oven to 200 ° C. Wash and dice the eggplant, then place in a baking dish. Season everything with sumac, oregano and 4 tablespoons of olive oil. Stir and bake for about 20 minutes, stirring regularly.
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