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Khoreshe Kadoo Bademjan
(Eggplant and Zucchini Stew)
· 2 pounds of stewing beef or lamb
cut into 1 inch cubes
· 1 large onion, finely chopped
· 3 cloves of garlic chopped finely (optional)
· 2 large cans of whole tomatoes
· 2 or 7 small (chinese) eggplants peeled
· 2 or 7 small zucchinis, peeled
· 3 tsp. salt
· 1 tsp. black pepper
· 1 tsp. turmeric
· 1/2 tsp. cinnamon
· 1/4 tsp. cayenne pepper
· juice of two lemons
Directions:
1. Fry the onions in about 2 Tbsp. of oil over med/high heat
till they are lightly golden. Add the meat, raise the heat to
high and keep frying till all the juices are absorbed. If you
want to add any garlic, it may be added at the same time as the
meat.
2. When the juices are absorbed, add the spices (salt, black
pepper, turmeric, cinnamon, and cayenne pepper) and fry for a
minute or two (don't over fry). Add the canned tomatoes and
bring to a simmer. Add the lemon juice and simmer gently for
about 2 hours, or till the meat is done to your satisfaction.
3. While the meat is stewing, fry the eggplant and zucchini in a
small amount of oil (2 or 3 Tbsp.) till the outside is almost
black. I try to find eggplants and zucchinis which are very thin
but if they are not available, cut them length-wise in half. Set
them aside on paper towels. Treat them gently or they would fall
apart.
4. About 15 minutes before serving, put the eggplants and
zucchinis in sauce and simmer gently. They don't need to be
simmered more than 15 minutes. This should be done in a very
large pot so they are not over crowded. If such a pot is not
available, use a roasting pan.
5. Serve over hot basmatti rice. |