Mutton With Eggplants
800 g of mutton
1 coffee cup vegetable oil
1.2 kg. of eggplants
1/2 bunch of parsley
2 tablespoons of flour
1 teaspoon of paprika
Wash the meat and cut it into portions.
Fry in preheated oil until white then take it out.
In the same oil stew finely chopped onion, then put consecutively flour and paprika.
Add the fried meat back .
Pour immediately with hot water, add salt to taste and boil until almost ready.
Add peeled and cut into large cubes of eggplants, previously stayed in salty water for half an hour, drained of bitter juice.
Pour the tomatoes, cut into wholesale.
The dish is cooked over low heat, finally sprinkle with finely chopped parsley.