Turkish lamb and aubergine stew

A delicious, tender and fragrant Turkish lamb and aubergine stew. Best served with fresh bread or fluffy rice.


INGREDIENTS

  • A little butter or good quality olive oil
  • 2 red onions, finely chopped
  • 7 garlic cloves (this seems like a lot but you don’t notice it, trust me), peeled and finely sliced
  • 400g lamb shoulder, cut in 1,5 cm pieces
  • 150g cherry tomatoes (I peeled and cut these but this is not necessary)
  • 2 large aubergines cut into 2 cm chunks
  • 2-3 Tbsp. tomato puree
  • 150ml water
  • 1 cinnamon stick
  • 3Tbsp. all spice
  • Salt
  • Pepper

DIRECTIONS

  1. Season the lamb with 2tbsp. of all spice, salt, pepper a little olive oil and leave to marinade for a couple of hours (if you don’t have the time just season and cook)
  2. In a large, sturdy pan, melt the butter or warm the oil and add the lamb. Brown on all sides and put aside
  3. Fry the onion and garlic until translucent, add the aubergines and tomatoes and fry for another 2-3 minutes
  4. Add the tomato paste, tomato puree, water and the rest of the spices
  5. Let simmer for 2 hours until everything is soft and tender
  6. Adjust seasoning and add a little more water where needed

 

 

 

 

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