Goulash is a Persian dish with eggplant. Served as a side dish served with basmati rice or bread. In the original, for seasoning 3 dried limes are used, which I have unfortunately not survived. I’ve replaced it with a little fresh lime, without the slight acidity of the stew with eggplant. Wash eggplant dry rub and remove the stems.
Eggplant lengthwise, like to see in the photo above, cut into 1 cm thick slices, placed side by side on paper towels and season with salt vigorously so that the water is removed and the eggplants are soft when frying. Leg of lamb sliced off the bone and dissolve into bite-size cubes. You can also use another lamb. Heat oil in a casserole 2 tablespoons sunflower oil and brown the lamb stew portions is sharp. Temperature switch back to medium. Peel onions, cut into small cubes and fry briefly. Tomato paste and stir into the stew slightly mitsch tumors.
Tomatoes in a bowl and fill with boiling water. When the skin bursts open, pour off the water and remove the skin from the tomatoes. Dice the tomatoes and stew in the pot. Pour chickpeas into a colander and rinse under running water for so long, until the water runs clear. Drain the chickpeas to the stew and give. Season with pepper, salt and about 1 / 2 teaspoon turmeric powder and hot pepper.
Add dried limes as a whole, or alternatively, wash a little fresh lime, dry rub, and quarter to give goulash. Fill with water and place a lid. Stew about 1 hour, basting at a low temperature. When the eggplants have drawn plenty of water, eggplant, rinse under running water and pat dry with kitchen paper. Eggplant with a little spice turmeric. Heat oil in a nonstick pan 3 tablespoons sunflower oil and eggplant slices on both sides until golden brown fry portions. Remove stew from the limes. Ready to roast eggplant stew and gently fold.
Turn off oven and pull the stew with eggplants about 15 minutes. Serve with basmati or rice. You can stew with eggplant in a pressure cooker cook. On the cooking temperature 2 is the eggplant stew with tender after 15 minutes.
¤ 500 g Eggplant
¤ 500 g Leg of lamb, slices
¤ 2 tablespoons Sunflower oil
¤ 2 Onions
¤ 1 can Tomato paste
¤ 300 g Tomato
¤ 1 can Chickpeas
¤ Pepper, salt
¤ 1 Lime
¤ 1 / 4 L Water
¤ 3 tablespoons Sunflower oil
Serves 3 – 798 cal per serving, 30 mins Prep – 90 mins Total