Berenj-e-Dampukht
Berenj-e-Dampukht is a salan, a side dish which is commonly served with a main dish (like rice) or which can be eaten alone with naan (Afghan bread). Burani Banjaan is a versatile dish as it is served not only in the home, but also at larger and more formal occasions such as weddings. It is a vegetarian dish made from aubergines in a delicious vegetable stock. A slow cooking technique is used. Burani banjaan is a particular favourite in my household!
Serves 6
Preparation Time: 50 minutes
Ingredients:
- Lamb, 2 kilos (chopped into small chunks)
- Cooking oil (we recommend olive oil), 6 tablespoons
- 3 cloves of garlic, chopped small
- 3 onions, chopped into small pieces
- Salt, 1 tablespoon
- Tomato puree, 1 tablespoon
- Basmati white rice, 1 kilo, soaked in lukewarm water for 1 hour
Masala
- Jeera seeds, processed into powder form
- Turmeric powder, 1/2 a teaspoon
- Black pepper powder, 1/2 a teaspoon
- Coriander seeds, processed into powder form, 1 teaspoon
- Cardamom seeds, processed into powder form, 1 teaspoon
- Lamb, 2 kilos (chopped into small chunks)
- Cooking oil (we recommend olive oil), 6 tablespoons
- 3 cloves of garlic, chopped small
- 3 onions, chopped into small pieces
- Salt, 1 tablespoon
- Tomato puree, 1 tablespoon
- Basmati white rice, 1 kilo, soaked in lukewarm water for 1 hour
Masala
- Jeera seeds, processed into powder form
- Turmeric powder, 1/2 a teaspoon
- Black pepper powder, 1/2 a teaspoon
- Coriander seeds, processed into powder form, 1 teaspoon
- Cardamom seeds, processed into powder form, 1 teaspoon
How to Prepare:
- Add the cooking oil to a large, casserole dish
- Once the oil is hot, add the onions and garlic. Stir and cook for 10 minutes at high heat until they are brown (see the picture below).
- Then add the lamb and stir. Cook until the meat turns a light brown colour. Add the masala and stir the contents so the lamb is infused with the masala.
- Then add salt, tomato puree, and 5 tablespoons of water. Stir again. Cook for 15 minutes at high heat.
- Then add more water, enough to cover the meat in the casserole dish. Lower to medium heat.
- Add another 1 and a half tablespoons of salt.
- Put all the contents into a pressure cooker. For another 15 minutes at medium heat.
- Drain the water from the rice.
- Then add the stock, rice, and meat into another casserole dish. Ensure the contents are covered by the stock. Cook for about 10 minutes until the stock has evaporated.
- Once the stock has evaporated, cover the dish with a lid. This lid should itself be covered by a thick cloth. This will seal the contents tightly and slow cook the meat and rice.
- Remove the lid and serve the contents into a large, round dish. Add the meat on top for decoration.
- You're ready to eat!
How to Prepare:
- Add the cooking oil to a large, casserole dish
- Once the oil is hot, add the onions and garlic. Stir and cook for 10 minutes at high heat until they are brown (see the picture below).
- Then add the lamb and stir. Cook until the meat turns a light brown colour. Add the masala and stir the contents so the lamb is infused with the masala.
- Then add salt, tomato puree, and 5 tablespoons of water. Stir again. Cook for 15 minutes at high heat.
- Then add more water, enough to cover the meat in the casserole dish. Lower to medium heat.
- Add another 1 and a half tablespoons of salt.
- Put all the contents into a pressure cooker. For another 15 minutes at medium heat.
- Drain the water from the rice.
- Then add the stock, rice, and meat into another casserole dish. Ensure the contents are covered by the stock. Cook for about 10 minutes until the stock has evaporated.
- Once the stock has evaporated, cover the dish with a lid. This lid should itself be covered by a thick cloth. This will seal the contents tightly and slow cook the meat and rice.
- Remove the lid and serve the contents into a large, round dish. Add the meat on top for decoration.
- You're ready to eat!
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| 5 masalas are used in Berenj-e-Dampukht |
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| Lamb meat, chopped into small chunks |
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| Onions and garlic cooked until they are golden brown |
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| The lamb covered by the stock |
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| Berenj-e-Dampukht, ready for serving |
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| The casserole dish, with the lid covered tightly with a thick cloth |
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| Berenj-e-Dampukht: with the juicy lamb on top of the basmati rice |
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