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Categories:
vegetable oil onions lamb salt ground black pepper ground turmeric ground cinnamon garlic fresh ginger prunes carrots eggplant tomato salt water tomato juice lemon juice potatoes
Viewed: 24 - Published at: 4 years agoIngredients
- 1 tablespoon vegetable oil
- 2 onions, sliced 1/2-inch thick
- 1 pound lamb, cut into 1-inch cubes
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 3 cloves garlic, minced
- 1 (1 inch) piece fresh ginger, sliced (optional)
- 1/2 cup pitted prunes
- 2 carrots, peeled and sliced
- 1 quince, cored and sliced
- 1 large eggplant, peeled and cut into 1-inch slices
- 1 tomato, sliced
- 1 pinch salt
- 1 cup water
- 1/2 cup tomato juice
- 2 tablespoons lemon juice (optional)
- 3 potatoes, peeled and sliced
Method
- Pour oil into a pot. Cover the bottom of the pot with onions; add lamb. Season with 1/2 teaspoon salt, pepper, turmeric, and cinnamon.
- Layer garlic, ginger, prunes, carrots, quince, eggplant, and tomato onto the seasoned lamb. Sprinkle with 1 pinch of salt. Pour in water, tomato juice, and lemon juice.
- Cook, covered, over low heat, until lamb is tender, 2 to 2 1/2 hours. Add potatoes and cover. Cook until potatoes are soft, about 30 minutes.
