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Lamb & Vegetable Casserole (Etli Türlü)

Serves 4

Lamb & Vegetable Casserole (Etli Türlü)

Ingredients

  • 1 medium-sized lamb shank*
  • (pre-cooked)
  • 1 onion, diced
  • Approx. 6-8 charlotte potatoes,
  • halve large ones
  • 1 carrot, cut into small chunks
  • or rounds
  • 6 stringless/flat beans, cut into three,
  • diagonally
  • 10 fine green beans, halved
  • 1 small aubergine, peeled and cut
  • into large chunks
  • 570 ml (1 pt.) stock, made from
  • vegetable stock powder
  • 1 courgette, cut into 2.5 cm.
  • (1") chunks
  • 1 large beefy tomato, skinned and
  • finely chopped
  • 1 flat tbsp. tomato purée
  • 1 tsp. paprika
  • 1 tbsp. Joan's mixed dried herbs
  • Sprinkling of dried mint
  • Salt
  • Freshly ground black pepper
  • ½ red pepper, thickly diced
  • 2 or 3 tbsp. freshly chopped herbs
  • (e.g. parsley, mint, dill)
  • * If lamb shank is not bought pre-cooked, boil separately and use the water it has cooked in together with 2
  • heaped tsp. vegetable stock powder to make the 570 ml (1 pt.) stock.
  • Preheat oven to 180°C.
  • Peel the aubergine and slice into 4 lengthways, then cut each piece into large-sized cubes (they will get smaller when cooked in the oven). Place in a large bowl and pour over enough olive oil to coat well. Give a good stir round. Tip the aubergine chunks into a large baking tin and bake in the oven (turning over once) until softened and nicely browned. Leave to one side.

Method

1

Heat 2-3 tbsp. olive oil in the pressure cooker. Fry the chopped onion for a couple of minutes, then add the potatoes and carrots, stir and fry a further 2 minutes. Throw in the two kinds of beans, cook a further 2 minutes. Pour in the stock and pressure cook for 3 minutes. Release the steam immediately.

2

Into a large casserole dish place the lamb shank, aubergine, courgette, chopped tomatoes and tomato purée, seasoning and herbs. Add the vegetables from the pressure cooker and stir round very gently.

3

Place casserole in oven and cook for 45 mins at 180ºC. Remove from oven and gently stir in the diced peppers. Return to the oven for a further 15 minutes. Cool slightly and when ready to serve sprinkle on the freshly chopped herbs. Use whatever you have available.

4

Do add dried mint to the casserole, with the seasoning, if you don't have any fresh mint available. But to enhance the flavour use plenty of the fresh herbs you do have.

5

Serve with tomato-flavoured rice and plenty of fresh crusty bread.