Description
A delicious Turkish dish featuring tender lamb served over a creamy eggplant puree.
Ingredients
Scale
- 1 pound lamb shoulder, cut into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup beef or chicken broth
- 1 tablespoon tomato paste
- 1 tablespoon fresh lemon juice
- 1/2 cup plain yogurt
- 2 medium eggplants
- 2 tablespoons butter
- 1/2 cup milk
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Pierce the eggplants with a fork and place them on a baking sheet. Roast for 30-40 minutes until soft.
- Let the eggplants cool, then peel and chop.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft, about 5 minutes.
- Add the lamb cubes and brown on all sides, about 8-10 minutes.
- Stir in cumin, paprika, black pepper, and salt.
- Add the broth, tomato paste, and lemon juice. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until the lamb is tender.
- While the lamb is cooking, prepare the eggplant puree. In a saucepan, melt butter over medium heat.
- Add the roasted eggplant, milk, mozzarella, salt, and black pepper. Cook for 5-7 minutes, stirring until smooth and creamy.
- To serve, spoon the eggplant puree onto plates and top with the lamb mixture. Garnish with a dollop of yogurt.
Notes
- For a spicier version, add a pinch of cayenne pepper to the lamb mixture.
- You can substitute lamb with beef or chicken for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Roasting and Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg