A traditional lamb casserole where lamb is baked slowly with eggplant, peppers, and tomatoes in a casserole dish. This one-pot dish, where the meat and vegetables meet in their own juices, is a filling and elegant option for festive tables.
Heat the vegetable oil in a pan over high heat and sear the lamb pieces on all sides until browned. Add the chopped onion and crushed garlic and sauté for 3 minutes.
Add the tomato paste and sauté until its aroma is released. Add the eggplant, bell pepper, and tomato and stir for a few minutes, then season with salt and black pepper.
Transfer the mixture to a casserole dish and add the hot water. Cover the dish and cook in a preheated 180°C (350°F) oven for 80 minutes, until the meat falls apart with a fork.
Remove the casserole from the oven and let it rest for 5 minutes. Serve piping hot, with rice or bread on the side.
Important: Searing the lamb in a pan before adding it to the casserole locks in its juices and gives it more flavor. Caution: Cooking the covered casserole low and slow lets the meat reach a fork-tender consistency — don't rush it. Contains no tree nuts, no gluten.
Cutting the vegetables into large chunks keeps them from falling apart during long cooking. Soaking the eggplants in salted water first to remove their bitterness balances the flavor of the dish.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.