Aabgusht-e badenjan va beh

500g Lamb  (fatty loin or shoulder)
200g Grey Lentil
3 medium size Aubergine
1 large Quince (or two medium size)
2 medium size Onions
1 litre Water/stock
½ tsp Turmeric
Salt and pepper to taste

Aabgusht-e badenjan va beh, Aubergine and quince stew آبگوشت بادنجان وبه

The main ingredients are, as the name suggests; aubergine and quince an unusual combination of vegetable and fruit but either or both can be used in combination with lentils.

1. Wash and dry the lamb and cut into 5cm/2 inch cubes.
2. Wash and drain the lentils.
3. Wash and dry the aubergines and cut into 2cm/1inch cubes. Sprinkle with salt and leave to sweat. Then wash the salt off.
4. Wash, dry and core the quince and cut into 2cm/1inch cubes.
5. Peal and roughly chop the onions.

1. Put all the ingredients in a saucepan and bring to boil. Put a tight lid on the pan and reduce the heat. Leave to simmer gently for at least two hours or until the meat is thoroughly cooked.
2. Add more water as needed so you end up with enough stock to serve as small portions of soup with bread pieces.
3. Mash the rest to a paste and serve separately with bunches of fresh herbs and pickles.  

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