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Prep Time
40 min
Cuisine
Turkish
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 551 kJ 131 kcal |
2559 kJ 610 kcal |
Fat of which saturates |
5.5 g 2.2 g |
25.4 g 10 g |
Carbohydrate 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 |
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.
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
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
Enjoy!