"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Abqushte Badejan Lamb Stew with Eggplant Recipe

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This recipe for Abqushte Badejan Lamb Stew with Eggplant, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gena Rumble
Added: Saturday, June 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
4 tbsp shortening
1/2 pound shoulder of lamb
1 large onion (finely chopped)
1/4 cup tomato sauce
2 cups of water
1/2 tsp salt
1/4 tsp pepper
1/4 tsp cinnamon
1 tbsp lemon juice

Directions:
Directions:
Cut the unpeeled eggplants lengthwise into 1" slices. Wash, sprinkle with salt, let stand for 10 minutes. Saute the eggplants in shortening and let stand. Saute the lamb for a few minutes. Add chopped onions and saute for another 5 minutes. Add tomato sauce, water, seasoning, lemon juice and cover; let cook from 1/2 hour to 1 hour. Ten minutes before serving add the sauteed eggplants and let simmer.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours

 

 

 

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