Yanyana Tavasi

 

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