ANJYAB SANDALE

 

  • Cooking Time: 45
  • Servings: 4+
  • Preparation Time: 30

Ingredients

  • 2 lbs beef, stew meat pieces—approximately 1-inch diced or 4 pieces chicken, on bone
  • 4–5 potatoes, medium size
  • 4 green peppers
  • 4 red peppers
  • 4 eggplants, medium
  • 5 white onions
  • 1 bunch dill
  • 2 bunch cilantro
  • 1 bay leaf
  • Salt and pepper to taste

Directions

  • Cut the beef or chicken into ½-inch cubes.
  • Boil the meat in a pot or kettle in a small amount of water.
  • Peel and dice the potatoes.
  • Keep in water to keep from turning brown.
  • Remove seeds from the green and red peppers and cut into strips the size of fettuccine.
  • Peel the eggplant and cut in half lengthwise and slice into ½-inch slices.
  • Place the sliced eggplant in salted water to remove the bitterness.
  • Slice the white onion and chop the dill and cilantro.
  • Start by layering the ingredients in a casserole pan: peppers, eggplant, potatoes, beef (or chicken), dill & cilantro, 1 bay leaf, salt and pepper.
  • Put a little water in the casserole; add only about enough to come up ¼ of the way in the casserole.
  • Place on the stove and cook until vegetables are done.

Notes

Author Credit: Suren Sarkisov

© 2006-2014 BakeSpace, Inc. All Rights Reserved