40 minAdana kebab
Hand-worked beef with tail fat and hot pepper, grilled on a flat skewer.
Moderate · 40 min
Lamb on eggplant puree
Lamb on eggplant puree: a mains built on lamb.
- Prep
- 30 min
- Cook
- 40 min
- Time
- 70 min
- Servings
- 4
- Calories
- 430
- Level
- Moderate
- Heat
- Mild
- Region
- Istanbul
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 400 g lamb
- 3 piece eggplant
- 2 tablespoon flour
- 200 ml milkInstead: oat milk
- 2 tablespoon butterInstead: olive oil
- 1 tablespoon tomato paste
- 1 teaspoon salt
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Cut lamb in large pieces. Chop the onion.
- 2
Turn onion and lamb in butter.
- 3
If there is paste, fry it one minute. Add milk and salt.
- 4
Low heat for 40 minutes. Leave a spoon of butter on top.
Note. Fry the paste in the fat for a minute so it is not raw.
Questions
How long does Lamb on eggplant puree take?
Prep 30 minutes, cooking 40 minutes.
How many servings is Lamb on eggplant puree?
4 servings. About 430 calories each, an estimate not a measurement.
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