Aab-goosht-e Baadenjaan

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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

Recipe

• 1 peel and thinly slice onions. fry in oil until slightly golden.
• 2 wash split peas and fry slightly with onions.
• 3 cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
• 4 add salt, black pepper, and turmeric.
• 5 follow with six glasses of hot water and cook over low heat for about 30 minutes.
• 6 the pot should be covered with a tight lid so that little steam escapes during cooking.
• 7 peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
• 8 add a bit of salt and fry in oil over medium heat on both sides until colour changes.
• 9 wash and peel potatoes.
• 10 add eggplants, potatoes, and tomato paste.
• 11 cook over low heat with the pot again tightly covered for another 30 minutes. if necessary, add more hot water during cooking.
• 12 when cooked, pour the juice into another container. with the back of a fork or spoon, fully crush the ingredients and mix well.
• 13 serve both the ingredients and the juice separately with iranian, middle-eastern, or pita bread.
• 14 rice is not served with aab-goosht.
• 15 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.