Abgushte bademjan

Abgushte bademjan

Lamb and eggplant stew

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

The literal translation of abgusht is ‘the water of the meat’. In Persian cookery, this can be a substantial soup or a stew. In fact, what might begin as a stew may end up as a soup if unexpected guests arrive. Then again, it may serve as two courses from the one pan, with the flavoursome liquid ladled into bowls and served as soup, leaving enough liquid in the saucepan for the remainder to be served as a moist stew.

the essence is in the long slow cooking. Though my cooking times are considerably shorter than those in Iran, I have taken into account the nature of the ingredients available to the Western cook. Our lamb and beef are considerably more tender, dried beans and fruit take less time to cook than in the past — and we usually tend to hurry things up considerably.

Ingredients

Quantity Ingredient
Abgushte lubia ghermez, see recipe for ingredients and method
see method for extra ingredients

Method

  1. Follow the abgushte lubia ghermez recipe, omitting the kidney beans and soaking water.
  2. Cut 2 eggplants into chunky pieces, leaving the skin on. Sprinkle liberally with salt and leave for 30 minutes. Pat dry with paper towels and fry in additional ghee until lightly coloured. Set aside.
  3. Return the lamb to the pan with all the remaining ingredients and season with salt and pepper. Cook for 1½ hours, add the eggplant and cook for a further 30 minutes, or until the meat and eggplant are tender. Add more water only if necessary. If using a slow cooker, add the eggplant after cooking for 8 hours on low, or after 4 hours on high.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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