Kuzu İncik Güveç with Smoked Eggplant Puree
Slow-braised lamb shanks in a rich tomato and spice broth, served atop a smoky, creamy eggplant puree. This dish offers a deep, savory flavor profile perfect for a hearty lunch.
Prep Time
240 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Preheat oven to 160°C (320°F). Season lamb shanks generously with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear lamb shanks on all sides until browned. Remove shanks and set aside.
~10 min - 3
Add chopped onion to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
~7 min - 4
Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
~2 min - 5
Add crushed tomatoes, beef broth, oregano, cumin, and smoked paprika. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
~5 min - 6
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Cover the pot tightly with a lid.
~2 min - 7
Transfer the covered pot to the preheated oven and braise for 3 to 3.5 hours, or until the lamb is fork-tender and falling off the bone.
~210 min - 8
While the lamb is braising, prepare the eggplant puree. Halve the eggplants lengthwise and grill or roast them until the skins are charred and the flesh is very soft. This can be done directly over a gas flame on the stovetop or under a broiler/in the oven.
~30 min - 9
Once cooled slightly, scoop out the smoky flesh from the eggplants into a food processor. Discard the skins.
~5 min - 10
Add tahini, lemon juice, and yogurt to the food processor. Process until smooth and creamy. Season with salt to taste.
~3 min - 11
Once the lamb is cooked, carefully remove the shanks from the pot. Strain the braising liquid into a saucepan if desired for a smoother sauce, or reduce it slightly over medium heat on the stovetop until it thickens. Season the sauce with salt and pepper.
~15 min - 12
To serve, spoon a generous portion of the smoked eggplant puree onto each plate. Place a braised lamb shank on top of the puree and ladle some of the reduced sauce over the lamb. Garnish with fresh chopped parsley.
Tips
- For an even smokier flavor in the eggplant, charring the eggplants directly over an open flame on your stovetop is recommended.
- The lamb shanks can be braised the day before. Reheat gently on the stovetop or in a low oven, and reduce the sauce as needed.
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