Prep time: 20 min Cook time: 1 hour 30 min Total time: 1 hour 50 min
Oh La La. Just test it. I promise you love it.
black pepper: pinch
fresh lime juice: 3 tablespoons
tomato paste: 4 tablespoon
cooking oil: 1/3 cup
Peel onions and slice thinly. Fry in oil until slightly golden. Cut meat into small pieces and fry with onions until color changes. Bring 2-3 glasses of water to a boil, and add to meat. Add salt and pepper, and cook over medium heat for about one hour. When meat is cooked, there should be about one glass of water left. Add tomato paste and lime juice, and mix well.Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt on both sides and fry in abundant oil on both sides over medium/low heat until golden. Place eggplants over meat. Place the lid on and cook over low heat for another 10 minutes. Serve it with cooked rice.
Tags pepper | heat | water | place | fry | cook | oil | lime juice | lime | baademjan | eggplants | tomato paste | color changes | khoresht | cooked rice |