This lamb stew, which uses beans, eggplant, dried apricots, garlic and spices, has an oriental influence. And the dish is decorated in a traditional English style - golden slices of parsnip, which is low in calories, but high in vitamins!
It is necessary
- - 115 g of dry beans, soaked overnight;
- - 2 tbsp. olive oil;
- - 2 onions;
- - 1 clove of garlic;
- - 500 g of lamb;
- - 1 large eggplant;
- - 2 carrots;
- - 115 g of dried apricots;
- - 225 g of turnips or rutabagas;
- - 0.5 tsp ground cinnamon;
- - 1 tsp ground thyme;
- - 1 tsp ground coriander;
- - 675 g of parsnips;
- - 900 ml of vegetable broth;
- - salt and pepper to taste.
Instructions
Step 1
First, prepare all the foods. Chop the onion into rings, chop the garlic, dice the meat and eggplant, cut the dried apricots into 4 parts, cut the parsnips into thin slices, optionally chop the carrots and rutabagas.
Step 2
Heat the oven to 160 degrees. Place the soaked beans in a saucepan. Pour cold water (water should only cover it), bring to a boil and let it simmer, without reducing heat, for 10 minutes. Drain the water thoroughly. Leave it aside.
Step 3
Heat a tablespoon of oil in a large ovenproof skillet. Add onion and garlic and cook for 2-3 minutes, until tender. Add the meat and cook for about 5 minutes, stirring frequently, until browned.
Step 4
Add eggplant, dried apricots, carrots, turnips, cumin, coriander, salt and pepper to taste. Add beans and stir.
Step 5
Place a thick layer of parsnip slices on top of the stew with vegetables so that they lightly cover each other. Pour the broth so that the parsnips protrude above the surface. Bring to a boil, cover the pan with a lid and place in a preheated oven for 1.5 hours.
Step 6
Preheat your grill. Grease 1 tablespoon. butter the parsnip slices and place a saucepan under the grill for a crispy crust. Serve hot, garnished with parsley.
