Friday, October 3, 2014


For the lamb and sauce:
  • 3 pounds rib or shoulder of lamb, cut into 1½-inch chunks
  • ½ cup chopped parsley
  • 5 cloves garlic, peeled and chopped
  • 1¼ cups grated onion
  • ¼ cup salad oil, or less
  • 1 rounded teaspoon paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon freshly ground black pepper
  • Pinch of pulverized saffron
  • Salt to taste
  • 2 to 3 tablespoons lemon juice
For the eggplant garnish:
  • 4 pounds small eggplants
  • Salt
  • Vegetable oil for frying
  • 4 cloves garlic, peeled and chopped
  • 2 teaspoons sweet paprika
  • ¼ teaspoon ground cumin
  • 1/3 cup lemon juice
  1. Trim the lamb of excess fat. 
  2. Place in the casserole with all the ingredients for the sauce except the lemon juice. 
  3. Cover with 4 cups water and bring to a boil. 
  4. Reduce the heat and simmer, covered, 1½ to 2 hours, or until the meat is very tender, that is, falling off the bones, and the sauce has reduced to a thick gravy. 
  5. Add water, if necessary, during the cooking time. 
  6. Add the lemon juice and taste for seasoning.
  7. Meanwhile, cut off the stems of the small eggplants. 
  8. Peel the stems and throw these little “nuggets” into the casserole as soon as possible, to cook with the meat. 
  9. Peel the eggplants in alternating stripes lengthwise. 
  10. Cut into ¼-inch thick slices, sprinkle heavily with salt, and let drain in a colander 30 minutes to draw off bitterness. 
  11. Rinse the slices well and pat dry with paper towels.
  12. Heat the oil in the skillet and fry the eggplant slices in batches until they are well browned and crisp on both sides. 
  13. Drain, reserving the oil.
  14. Mash the fried eggplant with the garlic, spices, and salt to taste. 
  15. Reheat the reserved oil and fry the mashed eggplant until crisp and “firm” (about 20 minutes), turning the puree over and over in the oil so that all the water evaporates, and only the oil is left to fry the eggplant, which will become very thick and rich in texture. 
  16. Drain again and fold in the lemon juice.
  17. Arrange the lamb and sauce in the serving dish. 
  18. Spread the eggplant over the meat and serve hot or warm.


0 reacties:

Post a Comment