This is one of the nicest and simplest stews I’ve cooked in a while. I took a look at the recipe and I must admit I didn’t hold out much hope for it as it sounded a little TOO simple. But I was completely wrong. I served it with the worst eggplant puree I’ve ever tasted. Instead of eating too much of that I whipped up some rice and had that. I’m sure the eggplant puree would have been nicer had I cooked it properly. But I didn’t. Anyway, the stew itself is amazing. Top Tea!
RECIPE: (Serves 4)
40g unsalted butter
1 tablespoon olive oil
700g lamb (cubed)
2 red onions (diced)
3 cloves garlic (finely chopped)
1 tablespoon fresh oregano (chopped)
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tomatoes (skinned, de-seeded and chopped)
1 tablespoon Turkish hot pepper paste
350ml chicken stock
2 tablespoons fresh flat-leaf parsley (chopped)
You can buy Turkish pepper paste in jars but if you can’t find it you can substitute with jarred red capsicums. Just puree 1 tablespoon of them and stir in 1/2 teaspoon chilli powder.
Heat the butter in a large casserole pan over a moderate heat. When bubbling, add the lamb in small batches. Cook until brown then remove and repeat with the remaining meat. Add the olive oil then the onion, garlic and oregano and saute for 5 minutes. Add the salt, pepper, tomatoes, pepper paste, and stock and bring to a simmer. Return the meat and any juices to the pan. Bring to a boil, reduce the heat, cover and simmer for 1 1/2 hours until the meat is tender. Uncover and reduce the sauce for a further 20-30 minutes until thick and glossy.
Sprinkle over the parsley and serve with creamy eggplant puree, mashed potatoes or Turkish pilav.
To make the eggplant puree: place 2 eggplants over a flame for 20 – 30 minutes, turning occasionally. Once soft, place in a plastic bag and leave for 5 minutes. Then carefully peel off the skin and squeeze the flesh to get rid of any excess liquid. Chop the flesh into a rough puree. Bring 1/2 cup of cream to a boil and simmer for 5 minutes. Add a generous pinch of nutmeg then 1/2 cup finely grated gruyere cheese. Stir until melted then add the eggplant and stir well. Season with salt & pepper and serve.