Starting the aubergines off in a pan without oil helps them to collapse into tender, juicy bites without becoming greasy.

Ingredients

2 aubergines, cut into 3cm chunks

2 tsp olive oil, plus extra to drizzle

3 garlic cloves, finely chopped

2 tsp ground cumin

1 tsp ground coriander

500g lamb mince

2 tbsp tomato purée

200g couscous or giant couscous

Handful parsley

1 tbsp pomegranate molasses

80g pitted green olives

Method

Heat a large frying pan over a medium-high heat. Add the aubergines with a pinch of salt and dry-fry for about 8 minutes, stirring every now and then, until they’ve softened a bit, are turning golden and have started to stick to the pan. Add the oil, then continue to cook and crisp up the edges for another 5 minutes until really tender.

Stir in the garlic and spices and cook for 1 minute. Add the lamb mince, breaking it up with a wooden spoon. Cook for 4 minutes until browned all over. Stir in the tomato purée and cook for another minute. Add 200ml water, then simmer for 5-10 minutes while you prepare the couscous.

Cook the couscous in a pan of salted boiling water according to the pack instructions. Finely chop the parsley stalks and roughly chop the leaves. Once the couscous is cooked, stir through the parsley stalks and drizzle with a little oil.

Stir the pomegranate molasses and olives into the stew, then season. Divide the couscous among serving plates and spoon the stew on top. Scatter over the parsley leaves.

Tip: Make a double batch and freeze the leftovers. This stew defrosts easily in a pan or the microwave for last-minute meals.

Source: Delicious Magazine

The post Lamb, aubergine and olive stew with couscous appeared first on Fethiye Times.

Serves 4

Ingredients

• 600g British lamb leg or rump (at room temperature), cut into cubes
• 4 medium beetroot, peeled and grated
• 300g yogurt
• Small bunch each of fresh basil, flatleaf parsley and coriander, roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• Coriander leaves to serve

Method

1. Drizzle the lamb with olive oil and season. Set aside.
2. Put the beetroot in a large bowl with the yogurt, herbs, cumin and coriander. Season well and stir to combine, then set aside.
3. Heat a griddle pan over a high heat. Thread the lamb cubes onto 4 skewers. When the pan is smoking hot, cook the lamb skewers for 1-2 minutes on all 4 sides for medium-rare (or until done to your liking). Remove from the pan and rest for a couple of minutes. Serve the skewers with the beetroot slaw and coriander leaves.

Source: Delicious Magazine

The post Recipe: Lamb skewers with spiced beetroot slaw appeared first on Fethiye Times.

Şiş Kebap (Shish Kebab)

6 servings

Ingredients

1 kg lean lamb

1 tablespoon olive oil

1 medium onion

2 teaspoons salt

3 tomatoes

3 peppers

1 tablespoon oregano

Skewers

Method

Cut the meat into 2-3 cm cubes and set aside.

Slice the onion lengthwise and sprinkle with salt. Leave to stand for ten minutes. Rub and squeeze by hand to extract the juice.

Mix olive oil, onion juice and oregano into a marinade.

Add meat and stand for 1-2 hours.

Skewer the meat alternately with the tomatoes and peppers (add mushrooms, onions or any other vegetables)

Grill on BBQ for 2-3 minutes on each side.

Serve with rice or bulgur and salad.

Afiyet Olsun…

The post Recipe: Lamb on Skewers (Şiş Kebap) appeared first on Fethiye Times.