2000s Recipes + Menus
Spiced Lamb with Eggplant Yogurt Sauce
Serves4 to 6 (appetizer)
- Active time:35 min
- Start to finish:50 min
ADAPTED FROM DEVELÏ RESTAURANT
October 2008
Turkish cooks have a long history of working wonders with eggplant and lamb. In this traditional dish, smoky eggplant purée is swirled with tart yogurt and topped with succulent lamb cooked in butter, creating a complex medley of flavors from just a few ingredients.
- 2 medium eggplants (about 1 3/4 lb total)
- 3 medium garlic cloves, minced
- 1 cup plain Greek yogurt
- 1 tablespoon unsalted bytter
- 1 lb lean ground lamb
- 1 teaspoon urfa biberi (Turkish chile flakes) or ground ancho chile
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Accompaniment:
flatbread
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Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure.”
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Prick eggplants in several places with a skewer (to prevent bursting). Grill eggplants, covered only if using a gas grill, turning occasionally, until tender and charred all over, 12 to 15 minutes. Cool slightly (eggplants will collapse), then peel and chop to form into a coarse purée.
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Stir together eggplant purée, garlic, yogurt, and 3/4 tsp salt in a bowl and keep warm, covered.
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Melt butter in a large heavy skillet over medium-high heat, then cook lamb, breaking up lumps, until no longer pink, about 5 minutes. Remove from heat and stir in chile flakes and 3/4 tsp salt.
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Spread eggplant purée on a serving platter and spoon lamb mixture in center.
- Keywords
- web-exclusive recipes,
- lamb,
- ali nazik kebap,
- middle eastern,
- grilling
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