To make a stew inspired by the Turkish dish, Alinazik kebab, you'll top couscous with richly spiced lamb stew and roasted aubergine yoghurt. Serve with roasted vegetables and fresh dill. Lezzetli!
Prep Time
40 min
Cuisine
Turkish
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a full kettle
Slice the aubergine[s] in half lengthways, keeping the green stalks on
Score the flesh in a criss-cross pattern, then add the aubergine halves to a baking tray with a generous drizzle of vegetable oil and and a generous pinch of salt
Put the tray in the oven for an initial 15 min
2
Whilst the aubergine is cooking, peel and chop the red onion[s] into 6 [12] wedges
Cut the tomato[es] into 6 [12] wedges
Heat a large, dry, wide-based pan (preferably non-stick) over a high heat
Once hot, add the lamb mince and cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go
3
Meanwhile, dissolve 1/2 [1]Knorr beef stock cube and the tomato paste in 200ml [350ml] boiled water
Add the ground cumin to the lamb with the chilli flakes (can't handle the heat? Go easy!) and dried oregano and cook for 30 secs
Add the stock with a grind of pepper, reduce the heat to medium-low and cook for 15 min or until thickened – this is your lamb stew
4
Once the aubergine has had an initial 15 min, remove the tray from the oven and press the flesh down firmly with a fork to release the juices (this will help them cook quicker!)
Add the tomato and onion wedges to the tray with a drizzle of olive oil and a pinch of salt
Return the tray to the oven for 15 min further or until the aubergine flesh has softened and everything is tender
5
Meanwhile, peel and finely chop (or grate) the garlic
Chop the dill finely, including the stalks
Dissolve the remaining stock cube in 200ml [400ml]boiled water in a large bowl
Add the couscous, stir it all together, then cover and set aside
6
Once the aubergine is tender, scoop the softened flesh out of the skins with a fork
Discard the skins
Tip: Carefully hold the stalks (they will be hot!) to scrape the flesh out easily
Chop the aubergine flesh up all together until finely chopped
7
Add the chopped aubergine flesh to a bowl with the chopped garlic, natural yoghurt and a pinch of salt
Stir it all together – this is your aubergine yoghurt
Fluff the couscous with a fork
8
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