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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
Ingredients 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
Instructions
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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