– 2 Tbsp olive oil – 1.1 lb beef or lamb, in bite size pieces – 1 large onion chopped – 1 small clove garlic finely chopped – 1 tsp turmeric – 2 Tbsp concentrated tomato paste – 7 oz canned chopped tomatoes – 1 cup water – 1 Tbsp liquid saffron pinch of saffron, ground or crumbled, then soaked in 1 Tbsp hot water – ½ tsp salt – 1 limoo amani OR substitute with the juice of 1 lime OR 1 tsp sumac – freshly ground black pepper – a small amount of chopped parsley optional
Get a large bowl and fill it with cool tap water. Add 1 Tbsp of salt in and squeeze the juice of half the lemon.
Peel the eggplants. Then slice them into long pieces, about 1 cm thick. You'll get about 5-6 pieces per eggplant.
Place the sliced eggplants in the bowl of water. Place a small saucer on the eggplants and weigh down with a can of food, so all the eggplants are submerged in the salted, lemony water. Leave for 20 minutes.