3 Tablespoons neutral oil
2 Tablespoons of
a Turkish sweet red pepper paste called Tath biber salcasi. I used a
pepper paste I made out of my home grown Jimmy Nardello Peppers.
1/4 cup milk
1 teaspoon
paprika
1 teaspoon
smoked paprika
1 teaspoon
Apollo Power. I used a paprika powder I
get from an Eastern European market near me and add a pinch of cumin.
1 ½ teaspoons of oregano
1 ½ teaspoon salt
1 teaspoon pepper chopped
1 to 1.5 pounds lamb cut into
small 1/2 inch pieces.
10 cloves of garlic
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 small eggplant, chopped
1 zucchini, chopped
1.5 cup chopped peeled potato (about 1 large potato)
4 medium tomatoes, chopped
2 bay leaves
1. Combine
olive oil, Turkish sweet red pepper paste, milk, paprika, smoked paprika, and
Aleppo pepper flakes in the base of a large medium-high-sized ovenproof pan. I
used a cast iron frying pan. Add the meat and the whole garlic and massage
the spice mix into the meat, allow to marinate while you prep the veg (about 60
minutes or a maximum of 4 hours). Once the meat has marinated, season it with
salt and pepper.
2. Push
the meat into the center of the pan and place each veg in its own quadrant
around the meat (remember, this is a “side by side” dish). Once all of the veg
are placed around the meat, brush them with some olive oil and sprinkle with
the oregano and place the bay leaves into the meat. Cover the pan with parchment
and wrap it tightly with foil and place it into your oven for one hour at 375°
F
3. After
1 hour, remove the pan from the oven and increase the oven temperature to 425°
F. Remove the parchment and foil carefully from the pan and baste the
vegetables with the juices from the meat.
4. Once
you have basted all of the vegetables, return the pan to the 425° F oven for 30
minutes (trying to crisp the veggies a bit).
5. Serve
with flatbread and plain yogurt
