Lamb with eggplants and tomatoes
Description
The recipe won't take much time. Here is a classic recipe for lamb with eggplants and tomatoes. This dish is cooked in a cauldron or deep frying pan. The vegetables are stewed together with lamb and spices, resulting in a very fragrant and delicious meal! Have a wonderful day. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash and peel the vegetables.
- 2
Step 2
Cut the lamb into medium pieces and fry in a deep skillet or cauldron. Cook until tender.
- 3
Step 3
Place the potatoes, cut into large pieces, on top. Pour boiling water over them until the potatoes are covered. Simmer, covered, for 8–10 minutes until partially cooked.
- 4
Step 4
Place the peeled eggplants and roughly chopped peppers. Simmer for another 5 minutes.
- 5
Step 5
Meanwhile, sauté the chopped onion and carrot in a frying pan until golden brown.
- 6
Step 6
Blanch the tomatoes and remove the skin.
- 7
Step 7
Coarsely chop the tomatoes and add them to the meat. When it comes to a boil, add the fried carrots and onions as well. Also add spices, salt, and bay leaf.
- 8
Step 8
Simmer over low heat until the potatoes are soft and the vegetables have wilted. At the very end, add the minced garlic and herbs.