Ali Nazik Kebab

Ingredients

• 1500g lamb, cut into bite-sized cubes
• 22 tbsp olive oil
• 31 onion, finely chopped
• 41 tbsp tomato paste
• 51 tbsp red pepper paste (biber salçası)
• 61 tsp red pepper flakes
• 7Salt and black pepper
• 8For the eggplant-yogurt base: 4 medium eggplants
• 9200g thick strained yogurt or Greek yogurt
• 102 garlic cloves, crushed
• 111 tbsp lemon juice
• 12Salt to taste
• 13For the butter drizzle: 2 tbsp butter, 1 tsp paprika, pinch of chili

Instructions

1. 1Char eggplants directly over a gas flame or under a very hot grill, turning frequently until skin is blackened and flesh is completely soft.
2. 2Cool, then peel off the charred skin and drain any excess liquid. Chop the flesh finely.
3. 3Mix the eggplant flesh with yogurt, crushed garlic, lemon juice, and salt. Set aside.
4. 4In a pan, brown the lamb cubes in olive oil over high heat. Add onion and sauté until softened.
5. 5Add tomato paste, red pepper paste, chili flakes, salt, and a splash of water. Stir well.
6. 6Cover and cook on low heat for 20–25 minutes until the lamb is tender.
7. 7Spread the eggplant-yogurt mixture on a serving plate. Top with the cooked lamb.
8. 8Melt butter with paprika and chili, pour over the dish just before serving. Serve with rice or flatbread.