Meat And Eggplant With Yogurt
1 pound lean boneless lamb or veal, cut into 1 -inch cubes
1 medium onion, finely chopped
1 recipe Fried Eggplant. See
Yogurt Sauce with Pine Nuts and
Garlic as needed.
1/4 cup chopped fresh mint or parsley
2 tablespoons butter
1-1/2 cups water
Salt and black pepper to taste
Melt the butter in a
casserole using moderate heat . Add the onion and sauté until soft (not
browned), stirring frequently.
Add the lamb or veal and
sauté, turning to brown on all sides.
Add the water, salt and
pepper. Cover. Simmer 1 hour or until the meat is tender and almost all of the liquid in the pan has been absorbed.
Transfer the meat to a serving dish. Arrange the eggplant slices over it. Spoon the yogurt sauce over the eggplant and garnish with the mint or parsley. Serve.
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