Spicy Lamb with Charred Aubergine Purée and Pita

Ingredients for Spicy Lamb with Charred Aubergine Purée and Pita

• 6 (12- to 400g ) aubergines

• 2 large garlic cloves, peeled

• 3/4 teaspoons salt

• 350ml plain Greek yoghurt or drained plain whole-milk yoghurt

• 7 (230g) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes

• 1/2 teaspoons dried crushed red pepper

• Chopped fresh mint or Italian parsley

• Warm pita bread wedges

How to make Spicy Lamb with Charred Aubergine Purée and Pita

Char aubergines directly over gas flame or in grill until blackened on all sides and very tender in centre, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.

Transfer aubergine to bowl and mash. Chop garlic with salt and mash to paste; mix into aubergine. Mix in yoghurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.

Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.

Warm aubergine over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.