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Categories:Viewed: 50 - Published at: 8 years ago
Ingredients
- 2 medium eggplants
- 2 lb. stew meat (beef, lamb or goat), cubed
- 1 1/2 medium chopped, onion
- 1 c. yellow peas
- 2 (6 oz.) cans tomato sauce
- 1 tsp. dry lemon
- garlic to taste
- turmeric to taste
- salt and pepper to taste
Method
- Early in day, peel and slice eggplant; then place slices on plate, salt and leave for several hours until bitter juice comes out.
- In stew pot, fry stew meat and onions until meat is brown. Add 3 cups water, salt, pepper, turmeric, garlic and lemon to meat. Boil 5 minutes, then add tomato sauce.
- Cook on medium heat (an even simmer) for about 2 hours or until meat is tender.
- Add yellow peas and simmer 30 minutes more until peas are soft (not mushy).
- While stew meat is simmering, wash eggplant and dry off. Fry eggplant seasoned with turmeric in skillet until golden brown. Drain off excess oil with paper towels.
- When peas are done, add eggplant to meat.
- Serve with rice.
