Recipe Provided By"Two Purple Figs"
- 2 pounds American Lamb Chunks (your favorite cut) cut into 1-inch cubes
- 1 teaspoon each salt and pepper
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 teaspoons chili flakes or Turkish Pul Biber
- 1 Tablespoon oil
- 1 large onion, (finely minced)
- 5 cloves garlic
- 2 cups stock
- 1/4 cup Turkish pepper paste (or 2 roasted peppers minced)
- 1/2 cup tomato juice (or pureed tomatoes)
- 1 bay leaf
- 3-4 Japanese eggplants
- 2 cups yogurt
- 2 cloves garlic
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Juice of half a lemon
- Fresh mint
- Fresh parsley
- Lemon juice
- Chili flakes
- Fresh chilies
Start by seasoning the lamb with all the spices and set aside.
Make the stew by sauteing the onions in oil until translucent and soft-this should take 6-8 minutes depending on the size of your onion mince.
Add in the spiced lamb and garlic and sauté for another 5-6 minutes. Add remaining stew ingredients and bring the mixture to a boil. Cover the stew and allow the lamb to cook over low heat (gentle boil) for 1 hour.*
In the meantime, Prick the eggplants using a knife or fork. Place the egg plants directly over flame–stove, BBQ or broiler. You want the skin to be charred and black, and the eggplant will be soft. Cover the eggplants and set aside for 10 minutes until the skin has softened.
Mix the yogurt with seasoning, garlic and lemon juice.
Peel the eggplant and mince it using a knife
Once the lamb is ready, serve the dish.
Start by layering the eggplant and yogurt at the bottom of the plate, mixing them well.
Serve the stew right on top of the eggplant yogurt mixture along the middle.
Garnish with more chili flakes, herbs and lemon.
Serve right away and enjoy.