Persian Lamb and AubergineFrom battleaxe 9 years ago
How to make it
- Take the aubergine and cut in half width ways.
- Slice each half length ways into slices about 0.5 inches thick.
- Sprinkle each side of the slices with a little salt and leave them in a sieve or colander to drain (degorge).
- In the meantime cut off most of the fat from the meat, and cube it (about 1 inch) and fry in the bottom of the pressure cooker in a little oil on a medium heat.
- Chop or slice the onion and add to the meat. Stir often to make sure the meat is browned and the onions don't burn. Once the meat is brown and the onions are soft turn off the heat and add the tinned tomatoes and enough water to cover the meat.
- You may add the turmeric at this point.
- Check the aubergines, and you will see that they are sweating (if they are not, give them a little longer)
- Pat, or squeeze them dry using kitchen roll or a couple of old clean tea towels.
- Pour about 0.5 inch of oil in a heavy bottomed frying pan and on a medium heat fry the aubergine slices in batches until is is brown on both sides. Leave to drain on paper towels.
- If you are on a diet, you can grill the aubergine slices or do them on the barbecue until soft.
- Bring the lamb/mutton mixture to the boil, season very little (there is still salt in the aubergines), and cook on high pressure, 15lbs for about 20 minutes.
- Release the steam and add the aubergine slices.
- Cook for a little longer until the sauce thickens slightly. Taste, adjust seasoning and serve on a bed of crispy rice. (recipe to follow)
The Cookbattleaxe Colchester, GB
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