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Abqushte Badejan Lamb Stew with Eggplant Recipe

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This recipe for Abqushte Badejan Lamb Stew with Eggplant is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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