Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into bite-sized pieces
- 2 large eggplants, sliced into rounds
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. coriander
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup olive oil
- 1/2 cup water
- 2 tbsp. tomato paste
- 1 tbsp. butter
- 1 tbsp. parsley, chopped
- 1 tbsp. mint, chopped
Special Equipment Needed:
- Large skillet or wok with lid
- Grill or oven
Step-by-Step Instructions:
1. Preheat the grill or oven to 400°F.
2. Season the lamb with paprika, cumin, coriander, salt, and black pepper.
3. Heat the olive oil in a large skillet or wok over medium-high heat.
4. Add the lamb and cook until browned on all sides, about 5 minutes.
5. Remove the lamb from the skillet and set aside.
6. Add the onions and garlic to the skillet and cook until softened, about 3 minutes.
7. Add the tomatoes, red bell pepper, and green bell pepper to the skillet and cook for another 5 minutes.
8. Add the water and tomato paste to the skillet and stir to combine.
9. Return the lamb to the skillet and stir to coat with the sauce.
10. Cover the skillet with a lid and cook for 30 minutes, stirring occasionally.
11. Meanwhile, brush the eggplant slices with olive oil and grill or bake until tender and lightly browned, about 10 minutes.
12. In a separate small skillet, melt the butter over medium heat.
13. Add the parsley and mint to the skillet and cook for 1 minute.
14. Serve the lamb and sauce over the grilled or baked eggplant slices.
15. Drizzle the herb butter over the top of the dish.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Grill or oven: 400°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 28g
Carbohydrates per serving: 12g
Protein per serving: 32g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Eggplant can be substituted with zucchini or squash.
- Red and green bell peppers can be substituted with any color bell pepper.
Variations:
- Add chopped carrots or potatoes to the skillet for a heartier meal.
- Use different herbs for the butter, such as thyme or rosemary.
- Add a dollop of yogurt or sour cream on top of the dish for a creamy finish.
Tips and Tricks:
- Make sure to brown the lamb well before removing it from the skillet to ensure a flavorful sauce.
- If using a grill, make sure to oil the grates well to prevent sticking.
- If using an oven, place the eggplant slices on a baking sheet lined with parchment paper to prevent sticking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation Ideas:
Serve on a large platter with the eggplant slices arranged in a circular pattern and the lamb and sauce in the center.
Garnishes:
Garnish with additional chopped parsley and mint.
Pairings:
Serve with a side of rice or couscous.
Suggested Side Dishes:
- Roasted vegetables
- Greek salad
- Hummus and pita bread
Troubleshooting Advice:
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the lamb is tough, cook for an additional 10-15 minutes until tender.
Food Safety Advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Buğu Kebabı is a traditional Turkish dish that originated in the southeastern region of the country. It is typically made with lamb or beef and cooked in a tomato-based sauce.
Flavor Profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the grilled eggplant.
Serving Suggestions:
Serve with a side of rice or couscous and a fresh salad for a complete meal.
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Region: Turkish