Hazaragi Beef and Eggplant Stew (Qorma-e Gosht-o-Bademjan)

Qorma-e Gosht-o-Bademjan is a traditional Hazaragi stew that combines tender beef with creamy eggplant in a rich and aromatic sauce. This hearty dish is perfect for a comforting family meal or a special occasion.

Gluten Free Dairy Free Main Course Hazaragi Hazaragi Cuisine Beef Stew Eggplant Recipe
Hazaragi Beef and Eggplant Stew (Qorma-e Gosht-o-Bademjan)

Ingredients

  • 1 lb beef, cut into cubes
  • 2 large eggplants, peeled and cubed
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 4 cloves garlic, minced
  • 2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 cup plain yogurt
  • 2 cups beef or vegetable broth
  • Salt and pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
  2. Add the beef cubes to the pot and brown on all sides.
  3. Stir in the minced garlic, ground turmeric, ground coriander, ground cumin, and cayenne pepper. Cook for 2 minutes until fragrant.
  4. Add the diced tomatoes and cook for another 5 minutes, allowing them to break down and release their juices.
  5. Place the cubed eggplants in the pot and season with salt and pepper. Cook for 10 minutes, stirring occasionally.
  6. Pour in the beef or vegetable broth and bring the stew to a gentle simmer. Cover and cook for 40-45 minutes, or until the beef is tender.
  7. Stir in the plain yogurt and adjust the seasoning if needed. Simmer for an additional 5 minutes.
  8. Serve the Qorma-e Gosht-o-Bademjan hot with steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Cutting board Knife Wooden spoon Measuring spoons Measuring cups

Tools

Stovetop

Serving suggestions

Serving suggestions: Qorma-e Gosht-o-Bademjan pairs well with naan bread and a side of cucumber and yogurt salad.

Tips & tricks

Tips: Be sure to choose eggplants that are firm and shiny with no soft spots for the best results in this stew.

Cost

$20