Lamb With Smoked Aubergines (Turkey)
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INGREDIENTS
3 medium aubergines
150gr butter
1 large onion, peeled, chopped
350gr neck of lamb, diced in cubes
salt and freshly ground black pepper
400g/14oz tin chopped tomatoes
200gr flour
1 tablespoon tomato paste
500ml milk
METHOD
- Place each aubergine securely onto a long-handled fork and hold directly over a naked gas flame, turning regularly, until the aubergines are evenly charred and soft.
- Place the cooked aubergines in a plate when cool enough to handle, peel away the blackened skin and discard.
- Mash the aubergine flesh with a fork and set aside.
- Meanwhile, heat the olive oil in a large non-stick pan and add the onions. Cook for 3-5 minutes until just golden in colour.
- Add the lamb and season.
Cook the meat so that it browns evenly, then add the tomato paste and water. Stir and bring to boil, then reduce the heat to a simmer. - To finish preparing the aubergines, melt the butter in a medium heavy-based saucepan and add the cream, stirring well.
- Slowly pour in the milk, stirring well, to make a smooth creamy sauce.
- Add the mashed aubergines and stir well to combine.
- To serve, place some hot aubergine purée onto a plate accompanied by tender succulent lamb cubes in tomato sauce.
