Lamb with eggplant, and even cilantro in a pot at home! The combination of products is simply breathtaking! Spicy! Fragrant! Tasty! Hearty! I think everyone will love and taste this simple dish! Step-by-step recipe with a photo. Video recipe.
Braised lamb with eggplant in pots with spices is a delicious, aromatic and hearty dish based on Georgian cuisine. It is attractive because it is extremely easy to prepare. It is enough to peel and chop the vegetables, and cut the meat into small pieces, put all the ingredients in layers in pots and put them in the oven. You can simply put all the food in pots and send them to the oven. But to make the food tastier, it is better to pre-fry the meat with eggplants, and then bake, and after 1, 5-2 hours enjoy an incredibly tasty meal. But if you are trying to eat right, then it is better not to use the frying process, let the products be stewed in their own juice!
Meat is usually taken in the same proportion as all vegetables. Although the proportion can be changed at your discretion. It takes a long time to prepare the dish at home, as previously the meat was languishing in cast iron in Russian ovens. Thanks to this method of cooking, the lamb will reach condition and become soft. The meat stewed under vegetable juice turns out to be the most tender, rich and practically melting in the mouth. The dish is worthy of any festive table. It can be cooked in one pot in the oven or over a fire.
- Caloric content per 100 g - 365 kcal.
- Servings - 2
- Cooking time - 2 hours
Ingredients:
- Lamb (pulp, but any other part of the carcass can be used) - 400 g
- Vegetable oil - for frying
- Eggplant - 1 pc.
- Spices and herbs - any to taste
- Cilantro - small bunch
- Tomatoes - 2 pcs.
- Ground black pepper - a pinch
- Salt - 1 tsp
- Potatoes - 2 pcs.
Step by step cooking pots with lamb and eggplant at home, recipe with photo:
1. Lamb meat, it differs from an adult lamb in pink color and white fat, wash and dry with a paper towel. Cut it into medium sized pieces. Heat vegetable oil in a skillet and send the meat. Turn on the heat a little over medium and fry the meat on all sides until golden brown, which seals the fibers and stores all the juice in the lamb. Try to keep the meat in the pan in one layer, so it will be fried, not stewed, from which it will release juice and become drier.
2. Wash the eggplants and cut into larger pieces. Remove bitterness from the fruit if necessary. How to do it dry and wet, you will find a step-by-step recipe with a photo on the pages of the site using the search bar. Then fry them in a well-heated skillet in vegetable oil.
3. Place the fried meat and lamb in the pots.
4. Peel the potatoes, wash, cut and place in a pot in the next layer.
5. Wash the tomatoes, cut into wedges and add to the vegetables.
6. Season food with salt and black pepper. Add finely chopped cilantro and any spices to taste. Pour in some drinking water and close the container with the lid. Send the pots of lamb and eggplant at home to bake in the oven at 180 degrees for 1.5 hours.
See also a video recipe on how to cook lamb with eggplant in a pot.
