Ingredients-Malzemesi
1
kg cubed leg of lamb
2 medium onions
3 tablespoon butter
2 cloves garlic
2 medium tomatoes (or 1 teaspoon tomato paste)
1 small mild green bell pepper
1,5 teaspoonful salt
1/2 teaspoon whole black pepper
To prepare the meat :
Chop the onion and sweat the in butter.
Add the lamb and cook over
a medium heat, stirring occasionally until the juice has evaporated.
Add the finely chopped garlic and stir for a minute or so.
Remove the stalk and seeds of the pepper, chop coarsely and add.
Peel the tomatoes, remove the seeds and dice.
Add and cook until softened.
Add 3 cups of hot water, whole peppers and salt, cover and simmer
gently for one hour.
If preferred the pieces of green pepper and whole black
peppers
may be removed before serving.
green bell pepper : dolmalık biber
sweat the in butter : tereyağında öldür
For the aubergine
puree :
1,5 kg aubergine
125 gr butter
3 heaped tablespoons flour
2,5 cups warm milk
1 teaspoon salt
4 heaped tablespoons grated kaşar (or cheddar) cheese
pinch of grated nutmeg
heaped :
tepeleme
pinch of grated nutmeg : bir miktar muskat cevizi rendesi
To prepare the aubergine puree :
Melt the butter in a small saucepan, sprinkle the
flour
over and stir over a low heat until slightly coloured.
Remove from the heat.
Prick the aubergines in several places with a cocktail stick,
and scorchover a high flame until the flesh is tender, turning
frequently.
Holding them by the stalks, scrape off the peel.
Remove the stalks and add the aubergines to the flour mashing with a fork.
Cook gently until it becomes a smooth puree, then gradually stir
in the
warm milk .
Add the salt and bring to the boil.
Sprinkle grated nutmeg on top and stir in the grated cheese.
Pour the aubergine puree onto each plate, and press a hollow in the centre.
Spoon portions of the cooked lamb with a little of the juice onto the puree.
SKYLIFE AĞUSTOS /
AUGUST 1997
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