Halim Bademjan (Eggplant and Meat Porridge) - Dairy & Egg Free

Instructions

1. 1Prepare your ingredients: Cut the about 450 g of Lamb or Beef into 2.54 cm pieces. Peel the 2 medium eggplants and cut them into 2.54 cm cubes. Peel and finely chop the 1 large onion. Peel and mince the 4 cloves of garlic. Peel the 2.54 cm of ginger and mince it finely.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, or until softened and translucent.
3. 3Add the minced garlic and minced ginger to the pot. Stir in the 1 teaspoon of turmeric and 1/2 teaspoon of cinnamon. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the about 450 g of lamb or beef pieces and the 2.54 cm cubes of eggplant to the pot. Cook over medium-high heat (190.6°C / 190°C), stirring occasionally, for 8-10 minutes, or until the meat is lightly browned on all sides.
5. 5Stir in the 1/2 cup of red lentils. Pour in the 6 cups of vegetable broth. Increase the heat to high and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low, cover the pot, and let it simmer for at least 2 hours, or until the meat is very tender and the lentils have broken down and thickened the mixture. Stir occasionally to prevent sticking.
7. 7Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more salt or pepper if needed.
8. 8Serve the Halim Bademjan hot.

Related Guides