Pilaf Rice with Lamb & Aubergine
200gr medium diced Lamb
1 sliced medium Onion
2 sliced cloves of Garlic
5 tablespoons chopped tinned tomato
200gm rinsed and drained Rice
240ml of Hot Water
360ml of Warm Water
120ml Sunflower Oil
1 teaspoon of Butter
1 teaspoon of Salt
Pinch of Pepper
How to prepare
Partially peel the aubergines making long stripes.
Slice them vertically into 0.5cm thick pieces, sprinkle with salt and leave for 15 minutes (to remove any bitterness).
Dry with kitchen paper.
Heat the oil in a large fry pan and cook both sides of the aubergine until medium brown in colour.
Place the cooked slices on kitchen paper to remove any excess oil.
Meanwhile brown the lamb and then add 240ml of hot water.
Simmer until almost all the water has evaporated and the lamb is tender.
Add the onion, garlic, tomato, salt and pepper and cook for 15 minutes.
Place the aubergine diagonally in a pan, add the cooked lamb in the middle and cover with rice.
Pour the 360ml of warm water into the side of the pan and add the butter.
Cover and simmer until the rice is cooked and then let it stand for 10 minutes.
Uncover and place a serving plate on the rim of the pan and turn it upside down.
The Turkish name for this dish is Patlicanli Etli Pilav
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