Aab Goosht E Lappeh Recipes

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AAB-GOOSHT-E BAADENJAAN



Aab-Goosht-E Baadenjaan image

Make and share this Aab-Goosht-E Baadenjaan recipe from Food.com.

Provided by daan6822

Categories     Southwest Asia (middle East)

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

600 g lamb shoulder or 600 g beef shoulder
50 g split peas
6 small eggplants
3 medium onions
6 medium potatoes
2 tablespoons tomato paste
cooking oil
salt
black pepper
1 teaspoon turmeric

Steps:

  • Peel and thinly slice onions. Fry in oil until slightly golden.
  • Wash split peas and fry slightly with onions.
  • Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
  • Add salt, black pepper, and turmeric.
  • Follow with six glasses of hot water and cook over low heat for about 30 minutes.
  • The pot should be covered with a tight lid so that little steam escapes during cooking.
  • Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
  • Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
  • Wash and peel potatoes.
  • Add eggplants, potatoes, and tomato paste.
  • Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
  • When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
  • Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
  • Rice is not served with aab-goosht.
  • When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.

Nutrition Facts : Calories 924.1, Fat 34.4, SaturatedFat 14.4, Cholesterol 108.2, Sodium 196.1, Carbohydrate 119.8, Fiber 40, Sugar 27.3, Protein 44

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