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. Continue reading