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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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An easy casserole made from eggplant lamb. Slow cooked for tenderness! Ingredients:
1kg lamb/mutton cubed |
2 tbl margarine |
3 tbl oil |
2 large onions |
2 medium size tomatoes/ 2 tbl of tomato paste |
4 medium sized egg plants |
2 tsp of salt |
1/2 tsp pepper |
Directions:
1. Cut the egggplants lengthways into 4 sections and cut each section in 4cm pieces.
2. Leave them in salted water for 30mins
3. meanwhile skin and chio the tomatoes and chop the onion.
4. Drain eggpants and squeeze them lightly to extract excess water
5. Heat the oil and margarine in the pan and lightly fry the egg plant .Take them out and set aside
6. In the same pan add half the meat and saute for 3 mins remove and set aside
7. Repeat with the rest of the meat.
8. Add the onions and fry until lightly browned
9. Add the tomato/ tomato paste . Cook for 2 mins
10. Add meat salt pepper and 2 glasses of warm water
11. Cover and cook on a low heat until the meat is tender (approx 1hr30min.)
12. Add the eggplant and cook for 30 mins more
13. Serve with rice or potatoes.
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