Chef's Türlü

Ingredients

• •500 g green beans
• •1 zucchini
• •2 eggplants
• •1 carrot
• •2 potatoes
• •250 g bone-in lamb
• •Tomato paste
• •50 ml oil
• •50 g margarine
• •Salt
• •Black pepper
• •Red pepper flakes
• •Parsley
• •Dill
• •2 onions
• •Celery leaf
• •Basil

Preparation

1. 1

   Boil the bone-in lamb with a little salt and black pepper, unpeeled potato, carrot, parsley, onion, dill, celery leaf, basil and red wine if you have it.

2. 2

   Sauté the green beans in the pot with the onions.

3. 3

   Then add the carrots and keep sautéing. After the carrots add the tomato paste and sauté; by now the meat is cooked, so strain it, set the meat aside and keep the broth boiling in the pot (the vegetables used for the broth are discarded).

4. 4

   Add the broth, put the meat in and leave to boil.

5. 5

   Fry the cubed zucchini and eggplant and drain on paper towels.

6. 6

   Once the beans and carrot are cooked, adjust salt and spices, boil and skim off the foam.

7. 7

   Then pour the dish into an ovenproof dish, arrange zucchini, eggplant, tomato and pepper on top in turn, and bake.

8. 8

   Enjoy!