Turkish-Style Lamb Stew & Aubergine Yoghurt

https://www.gousto.co.uk/cookbook/recipes/turkish-lamb-stew-aubergine-yoghurt?utm_source=whisk&utm_medium=ios&utm_campaign=turkish-style_lamb_stew_%26_aubergine_yoghurt

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C/ 200°C (fan) and boil a full kettle

Step 2

Slice your aubergine in half lengthways, keeping the green stalk on, then score the flesh in a criss-cross pattern. Add them to a baking tray with a generous drizzle of oil and a pinch of salt.

Step 3

Put the tray in the oven for an initial 15 min

Step 4

Peal and chop your red onion into wedges. Cut your tomato into wedges.

Step 5

Heat a large, dry, wide-based pan over a high heat. Once hot, add your lamb mince and cook for 3-4 min or until browned all over, breaking it up with a wooden spoon as you go

Step 6

Meanwhile, dissolve half your beef stock mix and your tomato paste in 200ml boiled water – this is your tomato stock.

Step 7

Add your ground cumin to the lamb with your chilli flakes, dried oregano and a grind of pepper, then cook for 30 secs

Step 8

Add the tomato stock and reduce the heat to medium-low and cook for 15 min or until thickened and the lamb is cooked through – this is your Turkish-style lamb stew

Step 9

Once the aubergine has had an initial 15 min, remove the tray from the oven and press the flesh down firmly with a fork to release the juices (this will help them cook quicker!)

Step 10

Add the tomato and onion wedges to the tray with a drizzle of olive oil and a pinch of salt

Step 11

Return the tray to the oven for 15 min further or until the aubergine flesh has softened and everything is tender – these are your roasted vegetables

Step 12

Meanwhile, peel and finely chop (or grate) your garlic. Chop your dill finely.

Step 13

Dissolve the remaining beef stock mix in 300ml boiled water in a bowl. Add your couscous to the bowl, stir together, then cover and set aside until all of the stock has been absorbed.

Step 14

Once the aubergine is tender, scoop the softened flesh out of the skins, discard the skins. Chop the scooped aubergine flesh finely.

Step 15

Add the chopped aubergine flesh to a bowl with the chopped garlic, natural yoghurt and a pinch of salt. Stir it all together – this is your aubergine yoghurt

Step 16

Serve the aubergine yoghurt over the fluffed couscous, then top with the Turkish-style lamb stew and roasted vegetables