Ingriyi
Sweet and Sour Meat and Eggplant
Prep Time 1 hour 15 minutes
Cook Time 3 hours
Servings 8 people
Ingredients
- 2 1/2 lbs. Lamb or beef cubed
- 2 lbs. Eggplants cut into 1/2 inch slices
- 2 lbs. Onions sliced
- 2 1/2 lbs. Tomatoes peeled and sliced
- 2 Tbsp. Tamarind paste
- 1 - 2 Tbsp. Sugar to taste
- Oil
- Salt and pepper
Instructions
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Season meat and simmer in water for 1.5 - 2 hours, until tender.
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Sprinkle eggplant slices with salt and leave for 1 hour to drain.
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Fry onions on low heat until golden brown and carmelized.
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Rinse and dry eggplant. Fry briefly in hot oil, turning over once, until lightly browned. Drain on paper towels.
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In a baking dish, assemble layers of eggplant slices, drained meat (keep stock), onions, tomatoes, and sprinkle each layer with salt and pepper.
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Heat 1 cup of stock and stir in tamarind paste and sugar to taste. Pour evenly over layers.
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Bake at 350°F (180°C) for 30-40 minutes. Serve hot over rice.
[…] sweet-and-sour combination of flavors. From the tamarind or pomegranate syrup of Syrian food, Iraqi ingriyi (sweet/sour meat and eggplant) and Baghdadi Indian chittarnee (sweet/sour onion chicken) to […]