Ingredients

• 3 piece large eggplants
• 600 g lamb shoulder
• 300 ml yogurt
• 4 clove garlic cloves
• 1 piece onion
• 2 tbsp tomato paste
• 4 tbsp olive oil
• 2 tbsp butter
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bunch fresh parsley

Instructions

1. Roast the eggplants

   Pierce eggplants all over with a fork to prevent bursting. Place them directly over high heat on a gas burner or under a broiler for 15-20 minutes, turning every 5 minutes until the skin is completely charred and the flesh feels very soft when pressed. The skin should be black and the eggplant should collapse slightly. Do not skip the charring as this creates the essential smoky flavor.

2. Prepare eggplant puree

   Let the charred eggplants cool for 10 minutes, then carefully peel away all the blackened skin under cold running water. Mash the flesh completely with a fork until smooth and creamy. Mix in 2 minced garlic cloves and half the yogurt until well combined. Season with salt to taste. The mixture should be pale and silky. Do not leave any skin pieces as they will be bitter.

3. Cut and season lamb

   Cut the lamb shoulder into 2cm cubes, removing any excess fat. Season the meat with salt, black pepper, paprika, and cumin, mixing well with your hands for 2-3 minutes until all pieces are evenly coated. The spices should completely cover the meat and smell fragrant. Do not cut the pieces too small as they will dry out during cooking.

4. Cook the onions

   Finely dice the onion into 5mm pieces. Heat 2 tbsp olive oil in a large pan over medium heat for 1 minute. Add the diced onion and cook for 6-8 minutes, stirring occasionally, until soft and translucent but not browned. The onions should be sweet-smelling and golden. Do not let them caramelize as this will overpower the lamb flavor.

5. Brown the lamb

   Increase heat to medium-high and add the seasoned lamb to the pan with onions. Cook for 8-10 minutes, stirring frequently, until all sides are well-browned and the meat releases its juices. The lamb should be caramelized and aromatic. Do not overcrowd the pan or the meat will steam instead of browning.

6. Add tomato paste

   Push the lamb to one side of the pan and add tomato paste to the empty space. Cook the paste over medium heat for 2 minutes until it darkens and becomes fragrant. Then mix it with the lamb until everything is well coated in the rich red color. Do not burn the tomato paste as it will become bitter.

7. Simmer the lamb

   Add 100ml hot water to the pan and reduce heat to low. Cover and simmer for 20-25 minutes until the lamb is tender and the sauce has thickened. The meat should pierce easily with a fork and the liquid should be reduced by half. Do not let it boil vigorously as the meat will become tough.

8. Final assembly

   Spread the warm eggplant puree evenly on a serving platter. Top with the cooked lamb and its sauce. Melt butter in a small pan over medium heat for 1-2 minutes until it foams and becomes fragrant. Drizzle the melted butter over the dish and garnish with chopped fresh parsley. Serve immediately while hot. Do not let the dish cool as the textures will not be as appealing.

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