Kurdish Lamb Eggplant Stew With Sumac Meftuna Bacanan Food

EASY INDIAN CURRIED LAMB

Steps:

• Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)

Steps:

• In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
• Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
• In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
• Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
• In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
• Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
• Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
• Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
• Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

KURDISH LAMB & EGGPLANT STEW WITH SUMAC (MEFTUNA BACANAN)

Steps:

• Put the sumac in a pot and pour the boiling water over and set aside for at least 15-20 minutes, until the water turns to pink color.
• Season the lamb with 1.5 teaspoons of salt and 1 teaspoon of pepper. In a heavy pan or a casserole dish, fry the butter and add the lamb cubes. On a high heat, brown them for about 10 minutes, stirring them around every now and then.
• Meanwhile part peel the eggplants in lines diagonally and de-seed the peppers. Cut the eggplants and peppers into big chunks and roughly chop the sun-dried tomatoes. Put all the vegetables together in a bowl, sprinkle over the remaining salt, ground black pepper and chili flakes and mix them all and set aside.
• Add the flour in to the pot with sumac juice in and whisk it well together, ensuring there are not any lumps.
• When the lamb is brown, add in the vegetables and press them down in the pan. Pour over the sumac water (which should just cover the vegetables, add more if needed). Scatter around the chilled butter cubes and put the lid on. On a very low heat (the smallest ring is the best) let it simmer for 1 hour. Try not to lift the lid at all until it is cooked.
• After an hour turn off the heat and let it rest for 15 minutes or so. Serve it with a quarter teaspoon of crushed garlic for each serve. The best is to stir the garlic in, which makes the eggplants melt in the dish!

EGGPLANT AND LAMB STEW

Steps:

• In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
• In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

KURDISH STUFFED TOMATOS

Steps:

• Soak the rice in hot water for at least an hour.
• Slice the top of the tomatoes and keep it aside for covering later.
• Using a carver or a tsp, empty the inside of the tomatoes and keep them for the soup.
• Fry the onion until golden and let it cool off
• Add all ingredients except the lemon juice and the tomato paste.
• Stuff the tomatoes with the mix and put the slice from earlier on top
• Poke diagonally 2 tooth peaks one on each side to attach the cover to the tomato wall
• In a large pot or a large and deep enough pan, lay the stuffed tomato at the bottom.
• Add the water, the tomatoes inside that you took out earlier, the lemon juice, the tomato paste, salt and pepper, bring to boil and cook for 5 minute, then lower heat and cook for an hour.
• You may use other vegetables to suff such as small eggplants, onions, zucchini etc.
• The best result achieved when stuffing several vegetables together while using the insides as a soup mix to get much richer soup.

PERSIAN EGGPLANT STEW

Steps:

• Sprinkle 2 teaspoons salt over eggplant.
• Heat oil in a large saucepan over medium-high heat. Cook eggplants until soft and browned, about 3 minutes per side. Drain on paper towels.
• Heat 1 tablespoon oil in a large saucepan over medium heat. Cook and stir onion and garlic until softened, about 5 minutes. Stir in stew meat, beef bouillon, cumin, and saffron; cook meat until browned, about 5 minutes. Stir in tomato paste until well mixed.
• Pour water and tomato sauce into the saucepan. Reduce heat to low and cover; cook, stirring occasionally, until sauce is reduced by half, about 2 hours 20 minutes. Stir in eggplants. Cook until heated through, about 10 minutes.

AZERBAIJANI-STYLE LAMB WITH APRICOTS & CHESTNUTS

Steps:

• Put the saffron in a heatproof cup and pour over 75ml boiling water. Leave for 30 mins, or until the water is a deep yellow colour.
• Heat the oil in a heavy-bottomed saucepan, and brown the lamb all over - you'll need to do this in batches. Transfer the browned lamb to a bowl using a slotted spoon as you continue cooking the rest.
• Fry the onions in the residual fat in the pan over a medium-low heat for 10-12 mins until golden and soft. Add the tomatoes and garlic, and continue to fry until the tomatoes have softened. Stir in the spices and cook for a few minutes, then return the lamb to the pan with some seasoning. Pour in the stock and infused saffron water. Bring to just under the boil, then add the apricots, chestnuts, and a little more seasoning. Reduce the heat to a simmer, cover and cook over a very low heat for 1 hr-1 hr 15 mins until the lamb is tender. At this stage, the lamb can be frozen. Leave to cool completely first, then transfer to a freezer proof airtight container. Will keep in the freezer for up to three months.
• To serve straightaway, stir in the lemon juice, sumac and coriander. Alternatively, if you have frozen the lamb, defrost in the fridge overnight, then transfer to a saucepan and heat gently. When it is piping hot, add the lemon juice, sumac and coriander. Taste to check for seasoning, then serve.