Aspiring lawyer by day and the most "perfect" daughter and sister by night! I enjoy singing, photography, reading, writing, and also cooking up a storm in my mom's kitchen. I am a traveler in my own journey and am a secret thrill-seeker at heart, but am too afraid to admit it!
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Monthly Archives: September 2016
I was looking through Yotam Ottolenghi and Sami Tamimi’s elegant and stylistic cookbook, Jerusalem when I found this particular lamb dish that I knew that I had to try. Soon after, I hosted a Middle Eastern themed dinner with some of my friends at my house and decided to cook this dish with a bit of a Bengali twist! I had to improvise a bit because I did not have some of the ingredients at stock and with the Bengali twist, I had to spice the meat up! But the dish itself was a hit! A big thanks to my lovely girls for making the time and saving their appetite!
- 3 medium eggplants cut in half lengthwise
- 2 lb ground lamb
- 1 medium capsicum diced
- 2 tbsp tomato paste
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1.5 tspn ground cumin
- 1.5 tspn ground coriander
- 1 tspn garam masala
- 1/4 tspn ground red chili powder
- 1/4 tspn paprika
- 1 tspn black pepper
- 1 tspn sumac
- 1 tbsp lemon juice
- 1 tbsp salt (add additional if needed)
- 2 medium onions
- 1 tbsp flour
- 1/2 cup of freshly chopped mint leaves (to garnish)
- 3/4 cup of olive oil
- Preheat the oven to 375°F.
- Wash the outside of the eggplants. Slice them lengthwise in half. Take 3 tbsp of the olive oil, mix with a pinch of salt and black pepper, and coat the eggplants and the outer skin with this mixture.
- In a large bowl, mix the ground lamb, add the pastes, the spices, the lemon juice, and leave it for about 30-minutes.
- Place the eggplants, skin down on a baking tray and place in the oven to roast for about 30-45 minutes. The texture must be brown and the eggplant must be soft enough but a bit firm enough to retain its shape.
- In the meantime, dice one medium onion and capsicum to mix with the ground lamb.
- Heat a medium frypan with 4 tbsp of olive oil and cook the ground lamb for at least 15-minutes or until cooked. I like to remove the lamb precisely in 15-minutes to keep the meat juice as it will cook further in the oven anyway. Stir the meat occasionally.
- Remove the eggplants from the oven and allow it to cool down. They are very hot to work with at this point!
- When cooled, take a large spoon and make an incision in the center of the eggplant as it will be easier to push down or rather make room for the ground lamb stuffing.
- After the meat has cooked, take a generous amount of the lamb and stuff the eggplants equally and place it back in the oven for the next 10-15 minutes to cook.
- As the stuffed eggplants are in the oven, heat the same pan with the rest of the olive oil.
- Take the medium onion and thinly slice them. Coat them with flour and add them to the heated oil. Fry until golden-brown. On a separate plate, place a few layers of bounty for the oil to absorb. Remove the onion onto the plate. Wah-lah! There you have it, crispy fried onions.
- Remove the stuffed eggplants from the oven.
- Chop the mint leaves.
- Garnish the stuffed eggplants with mint and crispy onions. Serve warm with a side of rice and chilled yogurt sauce.