Portly Cooks | Ali Nazik

I used minced lamb for this but you can use whichever cut you like chunked up.

Serves 2

  • 200g Lamb Mince
  • 1 Bell Pepper (diced)
  • 1 tsp Garlic Granules
  • 1 tbsp Turkish Red Pepper Paste (biber salcasi)
  • Olive Oil
  • 1 Medium Aubergine
  • 2-3 tbsp Plain Yoghurt

For the lamb, brown the mince in a pan and then add the rest of the ingredients, give it a good stir and leave on a low heat to simmer, stirring occasionally. For the aubergine, cut it into chunks and lightly fry in a sauce pan until softened, gently crush the aubergine (you still want some texture) and then add the yoghurt and mix well.  Serve the lamb on top of the aubergine. Done…

PG

One Comment Add yours

  1. Gail says:

    Looks incredible. Well done. 😍🍃

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