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)
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.
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.
Place layers of sliced onion, potatoes and bell pepper on the meat.
Then place layers of sliced eggplants and tomatoes, and top it off with chopped parsley.
Cover the saucepan with a lid and steam over a low heat until all the vegetables are tender.
At the end, add salt and pepper to taste.
Serve Adjab-Sandal hot or warm.
Bon Appétit! Enjoy!
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