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Kashk e Bademjan Recipe
Ingredients:
- 400 grams fresh boneless mutton, cubed
- 100 grams onion, cubed
- 1 kg eggplant
- 100 grams yoghurt
- 50 grams labneh
- A pinch saffron dissolved in hot water
- 1 tin chikpease
- 4 tsp chopped garlic
- 4 tsp corn oil
- 2 tsp chopped mint
- 1 tbsp walnut halves
- 1 tsp turmeric powder
- Salt and pepper, to taste.
Cook mutton in water until done. Season with salt.
Skin and thinly slice eggplant, and deep fry. Pat dry on a kitchen towel.
Drain chickpeas. Drain meat (save the stock) and mix with chickpeas. Pass this mixture through a mincer.
Heat oil in a pan and saute onion and garlic. Add turmeric powder, pepper and salt, and fry for a few minutes. Add eggplant, meat-chickpea mixture, yoghurt and cook for few minutes. Add reserved stock. Simmer slowly for few minutes. Remove from heat.
Server on a flat earthenware dish topped with labneh, mint, walnut and fried onion (optional). Sprinkle saffron water over.
Skin and thinly slice eggplant, and deep fry. Pat dry on a kitchen towel.
Drain chickpeas. Drain meat (save the stock) and mix with chickpeas. Pass this mixture through a mincer.
Heat oil in a pan and saute onion and garlic. Add turmeric powder, pepper and salt, and fry for a few minutes. Add eggplant, meat-chickpea mixture, yoghurt and cook for few minutes. Add reserved stock. Simmer slowly for few minutes. Remove from heat.
Server on a flat earthenware dish topped with labneh, mint, walnut and fried onion (optional). Sprinkle saffron water over.
Note:
Serve hot with white rice or rotis.
Happy Kashk e Bademjan Recipe. Enjoy Cooking.
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