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LAMB—THE 2ND, 3RD, 4TH AND 5TH TIME AROUND


I first sampled this stuffed eggplant dish at a cooking workshop in Istanbul given by Selin Rozanes of Turkish Flavors. There we made it with uncooked floor beef. On this model, I’ve used the final scraps of roast lamb, reduce off the bones. The lamb wants only some minutes to cook dinner with the onions and tomatoes. 

Lengthy, skinny eggplants are greatest for this recipe. The method requires peeling the eggplants in stripes, slow-frying the entire eggplants in oil, then “splitting their bellies” and stuffing. The eggplants end within the oven. Scrumptious served with rice pilaf. 

Turkish pepper sauce.

You have to Turkish pepper sauce, a mildly scorching condiment. It’s simply made by mixing roasted pink bell peppers (or drained ones from a jar or can) with a spoonful of scorching pimentón, Aleppo pepper or pink pepper flakes; lemon juice and salt.  

The next recipe is for 2 servings, however the recipe is definitely doubled or tripled.

Chopped lamb for stuffing eggplants.

2 medium eggplant (every about 10 ounces)

Olive oil

3 ounces cooked lamb (about 1 cup, chopped)

¾ cup grated or finely chopped onion

1 clove garlic

½ cup crushed tomato

1 tablespoon Turkish pepper sauce (instructions above)

Salt

Freshly floor black pepper

¼ cup chopped parsley

Sliced tomato, for topping

Sliced inexperienced pepper, for topping

1/3 cup scorching water

Peel off strips of eggplant pores and skin.

Trim the eggplants’ stems however don’t take away them. Use a vegetable peeler to take away three lengthwise strips of the pores and skin, striping the peel. Warmth sufficient oil to cowl the underside of a skillet. Fry the entire eggplants gently till they’re golden on all sides and starting to melt. Take away them and place in an oiled baking dish with the flatter sides up. 

Slit eggplants, unfold them open.

With a knife, slit open the eggplant from prime to backside, with out chopping them during.  Use the fingers to softly unfold open the slit, making a spot for the filling.

Preheat oven to 375ºF.

Chop or shred the cooked lamb and put aside.

Add extra oil to the skillet, if wanted. Sauté the onion and garlic on medium warmth till softened, 5 minutes. Add the crushed tomato and pepper sauce. Season with salt and pepper. Cook dinner till sauce is thick, 5 to 10 minutes. Add the cooked lamb and warmth. Take away the skillet from the warmth and stir within the parsley.

Eggplants able to bake.

Divide the lamb combination between the 2 eggplants, urgent it into the slits and mounding it barely. (If there’s an excessive amount of stuffing combination, unfold it across the eggplants within the baking dish.) Prime with sliced tomato and inexperienced pepper. Pour the new water into the baking dish. 

Bake till the eggplants are effervescent scorching and the pepper slices are cooked, about half-hour. Serve scorching.

Cous Cous with Leftover Lamb

Cuscus con Cordero Asado

Prompt cous cous (pictured prime proper) was introduced the primary time spherical as taboulleh, a salad with herbs, olive oil and lemon juice. After reheating within the microwave, I added raisins and almonds.

Eggplant pisto (prime, left), a vegetable stew with peppers, onions and tomato, makes the premise of the cooking sauce for the carrots and zucchini.

Ras el hanout spice mix (middle) offers genuine Moroccan taste to this quickie meal with leftovers. If you do not have ras el hanout, mix a spoonful every of floor cumin and coriander with a half-teaspoon of turmeric, powdered ginger, cinnamon, black pepper and a pinch of cloves. 

Add canned chickpeas, nicely drained, and a few water or lamb bone broth to the pan. Cook dinner till carrots and zucchini are tender. Add chunks of leftover roast lamb. Serve the lamb and greens round a heap of cous cous. Garnish with recent cilantro.

Lamb Bone Broth

Caldo de Cordero

Bones, pores and skin and trimmings from the roast lamb and the raw shank are cooked with aromatics to make a flavorful broth. As soon as strained, the broth is chilled in a single day. Then the congealed fats may be skimmed off.  

For the vegetable soup, sauté chopped onions, garlic, celery, carrots and peppers in olive oil. Add cut-up vegetables–I’ve used chard, zucchini, potatoes and, for a contact of spring, recent fava beans.  

Peel the fava beans? 

I do not normally peel the favas however I appreciated their vivid inexperienced colour when the outer skins are eliminated. They solely want a couple of minutes to cook dinner when the opposite greens are prepared. The remainder of the jar of chickpeas end the soup. It is seasoned with cumin and thyme. 

Indian Spiced Lamb with Spinach 

Cordero con Espinacas Estilo India

Toast the spices and aromatics–peppercorns, cloves, cardamom, onions, garlic, ginger, cumin, coriander, chile–add spinach (from a bag) and yogurt. Stir in chunks of already-cooked lamb on the finish. Serve with rice.

Eggplant pisto

Eggplant pisto–served as a facet with the roast lamb; recycled because the cooking sauce for the cous cous. The recipe for primary pisto is right here.
Taboulleh with cous cous.

Cous cous taboulleh salad with recent herbs, served as a facet dish for the Easter dinner. The recipe for this model of taboulleh is right here.
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