Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Lamb Recipes & Beef Recipes


Stewed Lamb with Eggplant (Lamb Recipes & Beef Recipes)

Banu Atabay's Patlıcanlı Kuzu Güveci
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Stewed Lamb with Eggplant



Instructions:
# Firstly, peel the eggplants multi-colored. Rest them in salty water for half hour.
# Pour vegetable oil into a pot. When it turns into hot, add small onion pieces and roast them until they turn into pink.
# Add the lamb cubes into the pot. When it gives its broth add tomato paste and salt. Roast it until it soaks the broth again totally.
# Add hot water at the end. Boil it for a while and remove it from the stove.
# Remove the eggplants from the salty water and dry them. Slice them into pieces, each has 1 inch thickness.
# Transfer the eggplant pieces into the stewpot. Transfer the meat mixture into the stewpot also.
# Add seeds removed and chopped peppers and tomatoes which are cut into 8 slices.
# Place the stewpot into the oven which is preheated to 374 F. Stew the meal for about 45 minutes.


Note: This recipe may be cooked on stove instead of baking also.


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2.2 lbs eggplant
1.1 lbs lamb cubes
2 onions, medium size
1 tsp salt
6 tbsp vegetable oil
1 cup hot water
6 long peppers
4 tomatoes