Ingredients;
2 lbs stew meat (I used beef)
1 large skinny eggplant (12 oz.)
2 medium zucchini (12 oz.)
1 medium onion (1 ½ cup chopped)
1 tbsp minced garlic
1 heaping tbsp tomato paste
1 can petite diced tomatoes (14.5 oz.)
1 cup water
1 tbsp lemon juice
1 tbsp cider vinegar
1 Tsp each turmeric,salt, and pepper
Instructions;
-Wash vegetables
-Peel and slice eggplant lengthwise
-Salt eggplant slices heavily on both sides and set aside to sweat.
-Cut off zucchini ends and slice lengthwise. Set aside.
-Peel and chop onion.
-Peel and dice 2-3 cloves of garlic. (I used store bought minced garlic.)
-Heat 3 tbsp oil in a large stew pot and sauté onions until translucent. About 5-6 minutes on high heat. Stir often.
-Add turmeric and minced garlic and sauté for 30 seconds.
-Add meat cubes to the pot. Brown meat on high heat for about 5-6 minutes. Stir often.
-Add tomato paste and stir around to soften.
- Add diced tomatoes and enough water to cover the meat. ( About 1 cup.)
-Add lemon juice, cider vinegar, salt and pepper.
-Bring to boil. Then cover and simmer on low heat for 3 ½ hours. Until the meat is tender. Stir occasionally to be sure it’s not sticking to the bottom.
**** If using lamb meat will cook faster. Check after 2 hours of cooking and adjust cooking time accordingly.
While meat is cooking;
-Rinse salted eggplants and pat dry.
-Heat 3 tbsp of oil in a large skillet and fry vegetables on medium-high heat. 5-6 minutes on one side and 2-3 minutes on the other side. Second side will cook faster. Add oil to the pan when needed. ( I used a nonstick skillet as it needs less oil.)
-Set fried vegetables aside until the stew meat is fully cooked.
-After 3 ½ hours, test meat for tenderness and taste for salt and pepper.
- If the stew is too watery, simmer a few minutes uncovered to reduce.
-Pour stew into an ovenproof dish and arrange fried vegetables on top.
-Place in a preheated oven @ 375 Fahrenheit for 15-20 minutes. Vegetables will absorb flavors from the stew. This step will also make serving the stew easier.
- I always spoon some sauce over the vegetables before serving.
-Serve with white rice and your favorite salad or yogurt.
--Enjoy
-Noosh Jon
Негізгі бет Khoresht Kedo Bademjoon ( Persian Zucchini & Eggplant Stew) خورشت کدو بادمجان
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