A delicious and filling dish, Turkish Lamb Casserole is a meal in itself served with Pita.
2 oz. butter
2 lb. boned leg of lamb, cut into
1-inch cubes large onion, finely chopped
1 teaspoon salt
1 medium-sized auberginecut into
1-inch cubes and degorged
8 oz. okra , trimmed and cut into
1 lb. potatoes, peeled and cut into cubes
1 lb. tomatoes, blanched, peeled and sliced
1 teaspoon black pepper
14 fl. oz. beef stock
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the lamb cubes and onion and cook, stirring constantly, for 5 to 7 minutes or until the meat is brown all over and the onion is soft and translucent but not brown. Sprinkle over the salt.
Reduce the heat to low, cover the casserole and simmer, stirring occasion-ally, for 30 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Place the aubergine in the casserole and add the okra , potatoes and tomatoes. Stir in the pepper and pour over the stock.
Increase the heat to moderate and bring the liquid to the boil, stirring frequently.
Re-cover the casserole and transfer it to the oven. Cook for 1 ½ to 2 hours or until the meat is very tender and most of the liquid has been absorbed.
Remove the casserole from the oven and serve immediately, straight from the casserole.