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Khoreshe Badenjan ( 4 servings )

Ingredients:
- Stewing lamb 400g
- Thin eggplants 8-9
- Onion 1 medium size
- Tomato paste 1 spoon
- Lime juice 2 spoon
- Salt
- Black pepper
- Turmeric

 Badenjan stew recipe
Peel the eggplants and slice each one length-wise into two pieces. Add salt to both sides and set them aside for 1-2 hours. Slice the onions thinly and fry them in oil. Cut lamb into 1 inche cubes and add them to the onions. After 2 minute add salt, black pepper, turmeric. Stir them well. After 1 minutes add 2-3 cup of water. Bring it to boil. Let it boil over medium heat. Now wash the eggplants and dry them. Fry the eggplant in abundant oil until golden. After 1 hour the meat are cooked, there should be one cup water left, if not add water. Add tumato paste and lime juice and mix well. Add the golden eggplants to the meat (just place them over the meat and don’t mix them). And let it cook for another 20 minutes. Serve it with Polow (Rice).

 

 

 

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