A little bit time consuming but truly tasty dish. You cook the meat similarly to how you would prepare it for Tantuni.
- 500g lamb shank boneless
- 4 eggplants
- 1 onion
- 2 tomatoes
- 4-5 garlic cloves
- 3 green sweet peppers
- 1/2 cup of yogurt
- half a bunch of parsley
- olive oil
Clean and cut the meat into bite size pieces. Heat a tablespoon of olive oil in a heavy-bottom pot. Put the meat into the pot, add a teaspoon of cumin and cover. Let it simmer for half an hour. The meat should cook for around 1-1,5 hour. Check the meat around every 15 minutes and add water (around 50 ml) if the juices evaporate too fast. Simmer on low heat. For the last 15 minutes of cooking uncover the pot, add one finely diced onion and one sweet green pepper, sliced into around 1 cm pieces. Salt to taste. Add finely chopped parsley.
In the meantime prepare the eggplant according to this recipe: baked eggplant.
At the same time you can bake your side-dishes together with the eggplant. Cut the tomatoes into quarters, peel the garlic and wash the peppers. Dry and put all on a baking paper and smear with olive oil. Bake together with the eggplant but for shorter amount of time, around 20-30 minutes.
After baking peel the eggplant and cut into bite size pieces. Crush the baked garlic and add to yogurt. Salt to taste. You can also use raw garlic instead of baked for a stronger taste, but in such a case use only 1-2 garlic cloves. Mix the garlic yogurt with eggplant or just spoon it over the diced eggplant. Then layer the meat on top and surround it with your baked peppers and tomatoes. Goes well with bulgur.