This dish is super delicious. Not particularly health conscious, but incredibly tasty
You will need:
250 grams of cubed lamb
4 or 5 eggplants (longer skinny type)
fewer if you use the fatter shorter type
8 or 9 cloves of garlic
6 spicy Turkish peppers
5 tablespoons of tomato paste (preferably Turkish)
3 tablespoons of pepper paste
The amounts are vague, but it is not rocket science, don’t sweat it.
Peel the eggplants, alternating peel and no peel (aesthetics)
Cut the eggplant lengthwise into quarters, then cut it into about 1/2 inch chunks.
Once you have done that, soak the eggplant into a water bath with about two teaspoons of salt in it. Swish it around a few times.
I happen to like alot of garlic, so don’t feel turned off. You don’t need to use as much as I do. Peel the skins off and reserve for later. Cut the peppers into inch long chunks.
Throw the lamb into a pot put the lid on and cook over a low heat. No oil will be needed, there will be enough later. When you add the lamb to the casserole dish later you can deglaze it with a little hot water.
Now cut the potatoes into about the same size as the eggplant pieces. Depending on the size of the potatoes you make want to quarter them. They too go in a water bath with a bit of salt.
Now we fry. You will want to fry the eggplant until soft, and the potatoes until crispy. Use a oil with a higher heating temperature. After you fry, drain the eggplant and the potatoes.
Mix the tomato paste and pepper past with water until it is the thickness of a thin gravy.
After all the eggplant, potato and lamb is cooked throw it into the casserole dish.
Pour the tomato/pepper paste over the mixture.
Put the peppers and the garlic on the top of the casserole.
Put it in the oven at about 350 (F) for about 40 minutes
Yum – making this tonight! Do you have the recipe for the rice pictured with the lamb?