This dish brings together aubergines (eggplant),tomatoes and peppers, which are abundant in Azerbaijan in summer, and lamb or beef.
Preparation time: 25 minutes
Cooking time: 50 minutes
- 0.5 kg/1.1 lbs mutton, lamb or beef
- 2 sweet green peppers
- 2 tomatoes
- 2 medium onions
- 1 carrot (optional)
- 1-2 potatoes (optional)
- 2 medium aubergines
- a small bunch of parsley
- clarified butter or oil, if the lamb is not fatty
- salt & pepper
- 1 teaspoon turmeric
- 1 teaspoon powdered cinnamon
- Cut the meat into pieces. Place the meat in a deep, heavy-bottomed frying pan or saucepan. Cover the meat but only just, with water and bring to the boil. Skim off the scum that forms on the surface of the water. Simmer for half an hour, letting the water evaporate.
- Wash the vegetables and peel the aubergines. Slice the green pepper, tomatoes, onions, potatoes (optional) and aubergines into rounds. If using, cut the carrot into very thin rounds.
- Wash the parsley but don’t cut it.
- Add the salt & pepper, turmeric and powdered cinnamon to the cooked meat in the pan. Then place the vegetables over the meat in layers – first the rings of 1 onion, then aubergines, carrots, the rings of the other onion, tomatoes, green peppers and finally the potatoes if you are using them. Put the parsley over the top of the potatoes or peppers. Pour oil over the top or add clarified butter.
- Cover and cook over a low heat until the potatoes and aubergines are soft (between 15 and 20 minutes).
- Remove the parsley before serving. Serve with fresh, crusty white bread to mop up the juices, or with rice.