In this recipe for stewed lamb, which uses beans, eggplant, dried apricots, garlic and spices, an oriental influence is felt. And the dish is decorated in the traditional English style - with golden slices of parsnip, in which there are few calories, but many vitamins!
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You will need
- - 115 g of dry beans soaked overnight;
- - 2 tbsp olive oil;
- - 2 onions;
- - 1 clove of garlic;
- - 500 g of mutton;
- - 1 large eggplant;
- - 2 carrots;
- - 115 g dried apricots;
- - 225 g turnip or rutabaga;
- - 0.5 tsp ground cinnamon;
- - 1 tsp ground thyme;
- - 1 tsp ground coriander;
- - 675 g of parsnip;
- - 900 ml of vegetable broth;
- - salt and pepper to taste.
Instruction manual
1
To get started, prepare all the products. Cut the onion into rings, chop the garlic, dice the meat and the eggplant, cut the dried apricots into 4 parts, chop the parsnip into thin slices, optionally carrots and rutabaga.
2
Preheat the oven to 160 degrees. Put soaked beans in a pan. Pour cold water (water should only cover it), bring to a boil and let it boil for 10 minutes without reducing the heat. Thoroughly drain the water. Leave me alone.
3
Heat a tablespoon of oil in a large, heat-resistant pan. Add onions and garlic and cook for 2-3 minutes until they are soft. Put the meat and cook for about 5 minutes, stirring often, until it is browned.
4
Put eggplant, dried apricots, carrots, turnips, cumin, coriander, salt and pepper to taste. Add the beans and mix.
5
Place a thick layer of slices of parsnip on the meat stew with vegetables so that they slightly cover each other. Pour the broth so that the parsnip protrudes above its surface. Bring to a boil, cover the pan with a lid and place in a preheated oven for 1.5 hours.
6
Preheat the grill. Lubricate 1 tbsp. butter the slices of parsnip and place the pan under the grill to get a crisp. Serve the dish hot, garnished with parsley.