Adjab-Sandal

ADJAB-SANDAL Azerbaijani-style

Ingredients:
1 lb (½ kg) boneless lamb or beef
2 large eggplants
1 large onion
2 large tomatoes
1 large green bell pepper
½ bunch of parsley (or cilantro)
Salt and Pepper to taste
3 tablespoons clarified butter (or olive oil)

Preparation:
Cut the meat into bite-size pieces. In a large saucepan, add butter and cook the meat over medium-high heat until it is lightly brown on all sides. Then, add approximately 1/3 cup of water and season the meat with salt and pepper. Cover the pan with a lid and let it simmer over medium-low heat until the meat is almost cooked. Stir the meat occasionally to prevent it from burning.

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Wash and dry all vegetables and herbs.
Remove the stems of the eggplants and peel the skin lengthwise in approximately ½-inch strips to give them a nice striped effect.
Slice the eggplants, tomatoes, and potatoes into circles (approximately ½ -inch thick).
Slice the bell pepper and onion into half circles.

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Place layers of sliced onion, potatoes and bell pepper on the meat.

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Then place layers of sliced eggplants and tomatoes, and top it off with chopped parsley.

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Cover the saucepan with a lid and steam over a low heat until all the vegetables are tender.

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At the end, add salt and pepper to taste.
Serve Adjab-Sandal hot or warm.

Bon Appétit! Enjoy!

This post is also available in: Russian

comments

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