Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, March 24, 2014

Lamb with Eggplant and Chickpeas

(Doğrama - Gaziantep)

Lamb with Eggplant and Chickpeas
250 g lamb, cut in cubes
1 small onion, finely chopped
5-6 tbsp extra virgin olive oil
3 tbsp canned crushed tomatoes
1 tbsp red pepper paste
1/2 cup canned chickpeas, rinsed
1 medium size tomato, peeled, diced
1 cubanelle pepper, chopped
1 small size eggplant, peel the skin in strips lengthwise, cut in bite size, soak in water with salt for about 20 minutes, then squeeze
1/2 cup warm water
1 tbsp lemon juice
1-2 garlic cloves, mashed with salt

1 tbsp butter
1 tsp dry mint

Saute the lamb cubes with olive oil until the color turns to light brown. Add the remaining ingredients into the pot except lemon juice and garlic. Cover and cook until all the vegetables are tender at low heat. Add the lemon juice and garlic. Then turn the heat off after 2 minutes.

Meanwhile, melt the butter in a small pan. When it begins spitting, stir in the mint and pour all over the dish. Serve the Lamb with Eggplant and Chickpeas with Bulgur Pilaf.

2 servings.



At 8:20 PM, Anonymous Anonymous said...

hi Binnur. this looks really good. which Bulgur Pilaf works better with this dish? thanks a lot.

At 9:32 PM, Blogger Binnur said...

I would serve this dish with the 'Bulgur Pilaf with Vermicelli':)
Here is the link


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