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This recipe was taught me from an Iranian friend in Geneva. Over the years I've
changed it a bit, probably in some unorthodox way.
Be careful: for this recipe around 3 hours planning ahead are needed.
Ingredients for 2 hungry people
- 300g lamb or beef stewing meat
- 500g aubergines
- 80g onions
- 100g celery
- 250g red wine
- 1 clove of garlic
- 20g olive oil
- 60g tomato concentrate
- 500g water
- 5g curry
- 5g paprika
- 2g tsp cinnamon
- 10g turmeric powder
- 1g ginger powder
- 5g salt
- black pepper
- (optional) 10g lemon juice
- Finely cut the onion, garlic and celery;
- Cut the meat in 4
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11 cm strips;
- Add 5g of olive oil in the pot, when hot stir fry the chopped vegetables;
- Add the meat and let it roast;
- Add the spices, tomato concentrate, and water, then let it boil on low heat for approx 2 hours;
- Chop the aubergines in 5cm2 pieces;
- Stir fry the aubergine in oil;
- Add the aubergines to the stew and let it boil for 30 minutes, letting the water evaporate and the soup concentrate;
- Serve warm optionally with some lemon juice, it can be kept in the fridge up to a week.
Tip: Aubergines can be substituted by white beans
Aron Wussler
