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Turkish Lamb Stew & Aubergine Yoghurt

Turkish Lamb Stew & Aubergine Yoghurt

4.5rating out of 5

(1640 reviews from our customers)

Prep Time

40 min



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



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
1 aubergine
1 tomato
1 garlic clove
1 tsp dried oregano
1 tsp ground cumin
chilli flakes 3.18
1/2 tsp dried chilli flakes
5g dill
British Lamb mince2
250g British lamb mince
beef stock cube (new5/18)
1 Knorr beef stock cube †
1 tomato paste sachet (32g)
120g couscous †
80g natural yoghurt †
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 1 tomato
  • 1 garlic clove
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp dried chilli flakes
  • 5g dill
  • 250g British lamb mince
  • 1 Knorr beef stock cube<span class="strong">†</span>
  • 1 tomato paste sachet (32g)
  • 120g couscous<span class="strong">†</span>
  • 80g natural yoghurt<span class="strong">†</span>
Typical Values per 100g per serving
Energy 551 kJ
131 kcal
2559 kJ
610 kcal
of which saturates
5.5 g
2.2 g
25.4 g
10 g
of which sugars
12.3 g
3.1 g
57.3 g
14.2 g
Fibre 1.6 g 7.6 g
Protein 8 g 37.4 g
Salt 0.59 g 2.72 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
1 tomato
1 garlic clove
1 tsp dried oregano
dried oregano
1 tsp ground cumin
ground cumin
1/2 tsp dried chilli flakes
dried chilli flakes
5g dill
dill (100%)
250g British lamb mince
lamb (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
1 tomato paste sachet (32g)
120g couscous
durum wheat (gluten) semolina (100%)
80g natural yoghurt
Organic whole milk natural yoghurt (100%) (milk)
  • Allergens highlighted by † (celery, gluten, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

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, then score the flesh in a criss-cross pattern

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


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


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


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


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


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


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


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Serve the aubergine yoghurt over the fluffed couscous, then top with the lamb stew and roasted vegetables

Garnish with the chopped dill and a grind of black pepper


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