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Lamb with Yoghurt and Aubergine Purée   HT  MC  Turkish  50mins


Turkish Name:  Alinazik



Serves 4   Hot  Lamb  Vegetables  Main Course   Gluten Wheat Free   Turkey  Europe  Asia Asian




2 tbsp Olive Oil

4 Aubergines (Eggplants), peeled and chopped 

600ml/20fl.oz. Plain Yogurt

4 Garlic Cloves, crushed

Salt and Black Pepper

400g/14oz Minced Lamb

1 tbsp Butter

½ teasp Cayenne Pepper

2 Green Capsicums (Sweet Peppers), chopped





1. Heat the oil in a large saucepan, add the aubergine and fry gently over a low heat for 5-6 minutes stirring constantly. 


3. Stir in the yogurt, garlic and salt , mix well and keep warm. 


4. Heat the butter in a large saucepan, add the meat and sauté for 10-15 minutes until meat is crumbly and cooked through. 


5. Pour off the excess butter, season with salt and ground peppers. 


6. To serve - transfer the aubergine puree to a serving dish, smooth the surface then spread the cooked meat over the top. Sprinkle with the chopped green peppers and serve hot.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More Turkish Recipes



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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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