• Skip to main content
  • Skip to primary sidebar

Made In Marrow

Savouring Culinary Curiosities

  • Home
  • Our Story
    • What This Is About
    • Who We Are & How We Met
    • Why Are We Doing This
  • Food Stories
  • Recipes & Books
  • Contact Us
Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant

May 2, 2020 By Elais & Gary

Ingriyi

Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant
Print

Ingriyi

Sweet and Sour Meat and Eggplant

Course Main Dish
Cuisine Iraqi, Jewish
Keyword eggplant, sweet and sour
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

  1. Season meat and simmer in water for 1.5 - 2 hours, until tender.

    Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant
  2. Sprinkle eggplant slices with salt and leave for 1 hour to drain.

    Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant
  3. Fry onions on low heat until golden brown and carmelized.

  4. Rinse and dry eggplant. Fry briefly in hot oil, turning over once, until lightly browned. Drain on paper towels.

  5. In a baking dish, assemble layers of eggplant slices, drained meat (keep stock), onions, tomatoes, and sprinkle each layer with salt and pepper.

    Meal 80 - Ingriyi - Sweet-and-Sour Meat and Eggplant
  6. Heat 1 cup of stock and stir in tamarind paste and sugar to taste. Pour evenly over layers.

  7. Bake at 350°F (180°C) for 30-40 minutes. Serve hot over rice.

Filed Under: Meat

About Elais & Gary

This blog is about our love of food, our shared experiences, and our exploration of the world through cookbooks. Not only will we document our trials and tribulations of each weekly recipe, we will also cover the history of the cookbook as well as its author.

Reader Interactions

Trackbacks

  1. Borscht's Belt Wraps Ashkenazi Food and Broader Jewish Cuisine - The Taste of Jewish Culture says:
    March 23, 2021 at 3:31 am

    […] 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 […]

Primary Sidebar

Follow Our Journey

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS

Most Recent Posts!

Made In Marrow Meal 98 - Stuffed Pumpkin - Oshi Tos Kadu

Spaghetti & Squash

Made In Marrow - Meal 98 - Spaghetti Squash Jam - Confiture de Cheveux d’Ange

Confiture de Cheveux d’Ange

Agneau aux Fèves Vertes et aux Amandes

Made In Marrow - Meal 98 - Vermicelli Salad with Olives and Hard-Boiled Eggs - Caveos di Aman

Caveos di Aman

Made In Marrow Meal 98 - Stuffed Pumpkin - Oshi Tos Kadu

Oshi Tos Kadu

Copyright © 2023