Iraqi Eggplant and Meat Stew /Tepsi Without Oven/ Episode#71

Ingredients:- 3 large eggplant washed and sliced into big pieces 1 large green pepper cut into big pieces 1 large onion cut into big slices 4 to 6 garlic cloves cut into slices 1 hot green pepper ( optional) 1 large tomato cut into big pieces 1 can (8oz) of tomato paste Salt, black pepper and red hot pepper to taste.1/8 tsp citric acid Boiling water and meat broth about 6 cups (depends how much liquid you like in your stew. Usually this stew should be on thick side and not contain a lot of liquid) Cooked Stew meat (links below) Cooking stew meat:- -Put Washed meat pieces and bones in a medium pot then add clean cold water to cover the meat . -Cook on high flame till the meat starts boiling. -Get rid of the white stuff that collects on top of the meat . -Reduce the flame to medium low and cook for about one to one hour and half or until tender. -Half way of cooking time add salt to test.(don’t add salt from the beginning otherwise the meat will get tough ) -Make sure not to burn the meat. If you need water add hot boiling water to the meat and continue cooking until the meat gets very tender. Steps:- -Add salt to the eggplant slices and leave a side for ½-1 hour . This step is important to get rid of the bitterness of the eggplant also so the eggplant doesn't absorb a lot of oil while frying. -Pat dry with a paper towel. -Fry in hot oil on medium flame until the eggplant slices are light brown. -Put them on a paper towel to get rid of the excess oil. -Heat some oil in a large pot then add slices of onion and green pepper and cook until the onion and green pepper get some nice brown color. -Add garlic and cook for a few minutes. -Add tomato slice and hot green pepper and cook for a few more minutes. -Add tomato paste and cook for a few more minutes. -Add cooked meat , meat broth, boiling water, citric acid, salt, black pepper and red hot pepper.-Cook on medium heat till the vegetables get tender and the sauce gets a little thick then add fried eggplant slices. -Cook for about 5 minutes. Make sure not to cook for a long time otherwise the eggplant slices will get so mushy. -Turn the heat off and let the stew rest for 20 minutes before serving so the flavor gets more rich. -Serve with white rice. Instant Pot Frozen Meat Stew With Bone in 30 Min    • Instant Pot Frozen Meat Stew With Bone in ...   How to Cook Meat for Stews    • How to Cook Meat for Stews / كيفية طهي الل...   Three methods to cook Basmati White Rice !    • Instant Pot Perfect White Basmati Rice in ...   Instant Pot    • How to Cook Basmati Rice / Rice Cooker Rec...   Rice Cooker    • How to Cook Perfect Basmati Rice Every Tim...   Regular Pot