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    Saturday, June 06, 2015

    Beef, Eggplant Stew recipe


    2 Tablespoons oil
    2 Tablespoons butter
    ½ Kg beef cubes (lean and boneless)
    Salt and pepper
    2 Cups red onion ,chopped
    4 Garlic cloves
    3 Cups cilantro leaves
    1 Green chili pepper
    1 teaspoon fresh ginger
    4 Cups beef stock or water
    4 Small potatoes,peeled
    1 Eggplant,cubes
    For the bread:-
    1 cup flour
    1 teaspoon baking powder
    1 teaspoon spices
    1 Tablespoon dried herbs (rosemary- thyme- oregano)
    1 teaspoon salt
    ¼ Cup cilantro,chopped
    1 Cup water


    -Heat oil and butter in a skillet over medium heat, fry and stir the meat cubes.
    -Season with salt and pepper, cook for few minutes.
    -Mix onions, garlic, cilantro leaves, chili and ginger in an electric mixer to form a paste, and add it to the meat.
    -Add stock, when it comes to a boil, lower the heat and cover until the meat is tender.
    -Add potatoes and eggplants, leave the stew until fully cooked.
    For the beard dumplings:-
    -Mix flour, baking powder, spices, herbs, salt and chopped cilantro.
    -Gradually add water, continue kneading until a soft dough is obtained.
    -Shape the dough into small balls.
    -Place the bread dumplings in the stew, cook for 10 minutes over a low heat.
    -Serve hot.

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    Item Reviewed: Beef, Eggplant Stew recipe Rating: 5 Reviewed By: Mrs. Chef
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