Sticky Caramelised Lamb & Eggplant with Roasted Garlic Anchovy Yoghurt & Spiced Pine Nuts
Sticky Caramelised Lamb & Eggplant with Roasted Garlic Anchovy Yoghurt & Spiced Pine Nuts
Ingredients
For the Roasted Garlic Anchovy Yoghurt
- 1 head garlic, top sliced off
- 1 tablespoon olive oil
- 1 1/2 cups plain whole milk yogurt
- 4 anchovy fillets, packed in oil, drained and finely minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Eggplant
- 2 eggplant, medium, cut into 1/2-inch thick rounds or cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sticky Caramelised Lamb
- 1 pound ground lamb
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Spiced Pine Nuts
- 1/4 cup pine nuts
- 1 teaspoon olive oil
- 1/2 teaspoon sumac
- 1/4 teaspoon chili powder
- 1/8 teaspoon cinnamon, ground
- 1/8 teaspoon salt
For Serving (Optional)
- 4 pita bread, warmed
- 2 cups cooked rice
- 1 simple green salad
Instructions
- 1
Preheat oven to 400°F. Place the sliced head of garlic on a small piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Place on a baking sheet with the eggplant.
⏱️ 5 min•🌡️ 400
- 2
Toss the eggplant pieces with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet. Roast the garlic and eggplant for 25-30 minutes, or until the eggplant is tender and lightly browned, and the garlic is soft and caramelized. Remove from oven and let cool slightly.
⏱️ 30 min•🌡️ 400
- 3
While the vegetables roast, prepare the Roasted Garlic Anchovy Yoghurt. Once cooled, squeeze the roasted garlic cloves from their skins into a medium bowl. Add the plain whole milk yogurt, minced anchovy fillets, lemon juice, chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash the garlic with a fork and mix all ingredients until well combined. Taste and adjust seasoning as needed.
⏱️ 10 min
- 4
For the Sticky Caramelised Lamb, heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned and crispy, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min
- 5
Add the diced onion to the lamb and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 5 min
- 6
Stir in the tomato paste, brown sugar, apple cider vinegar, soy sauce, smoked paprika, ground cumin, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, for 5-7 minutes, allowing the sauce to thicken and caramelize around the lamb. The lamb should develop deep golden edges.
⏱️ 7 min
- 7
For the Spiced Pine Nuts, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown, about 2-3 minutes. Remove from heat and immediately stir in the sumac, chili powder, ground cinnamon, and 1/8 teaspoon salt. Toss to coat.
⏱️ 5 min
- 8
To assemble, spread the Roasted Garlic Anchovy Yoghurt evenly on a serving platter or individual plates. Arrange the roasted eggplant on top of the yoghurt.
⏱️ 3 min
- 9
Pile the sticky caramelised lamb mixture over the eggplant. Finish by sprinkling the spiced pine nuts generously over the top.
⏱️ 3 min
- 10
Serve immediately with warm pita bread for scooping as a starter, or alongside cooked rice and a simple green salad for a main course.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sticky Caramelised Lamb & Eggplant with Roasted Garlic Anchovy Yoghurt & Spiced Pine Nuts
For the Roasted Garlic Anchovy Yoghurt
- 1 head garlic, top sliced off
- 1 tablespoon olive oil
- 1 1/2 cups plain whole milk yogurt
- 4 anchovy fillets, packed in oil, drained and finely minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Roasted Eggplant
- 2 eggplant, medium, cut into 1/2-inch thick rounds or cubes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sticky Caramelised Lamb
- 1 pound ground lamb
- 1/2 onion, small, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons brown sugar, packed
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin, ground
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Spiced Pine Nuts
- 1/4 cup pine nuts
- 1 teaspoon olive oil
- 1/2 teaspoon sumac
- 1/4 teaspoon chili powder
- 1/8 teaspoon cinnamon, ground
- 1/8 teaspoon salt
For Serving (Optional)
- 4 pita bread, warmed
- 2 cups cooked rice
- 1 simple green salad
Instructions
- 1
Preheat oven to 400°F. Place the sliced head of garlic on a small piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Place on a baking sheet with the eggplant.
⏱️ 5 min•🌡️ 400 - 2
Toss the eggplant pieces with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the baking sheet. Roast the garlic and eggplant for 25-30 minutes, or until the eggplant is tender and lightly browned, and the garlic is soft and caramelized. Remove from oven and let cool slightly.
⏱️ 30 min•🌡️ 400 - 3
While the vegetables roast, prepare the Roasted Garlic Anchovy Yoghurt. Once cooled, squeeze the roasted garlic cloves from their skins into a medium bowl. Add the plain whole milk yogurt, minced anchovy fillets, lemon juice, chopped fresh parsley, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mash the garlic with a fork and mix all ingredients until well combined. Taste and adjust seasoning as needed.
⏱️ 10 min - 4
For the Sticky Caramelised Lamb, heat 1 tablespoon olive oil in a large skillet or cast-iron pan over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned and crispy, about 8-10 minutes. Drain any excess fat.
⏱️ 10 min - 5
Add the diced onion to the lamb and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
⏱️ 5 min - 6
Stir in the tomato paste, brown sugar, apple cider vinegar, soy sauce, smoked paprika, ground cumin, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, for 5-7 minutes, allowing the sauce to thicken and caramelize around the lamb. The lamb should develop deep golden edges.
⏱️ 7 min - 7
For the Spiced Pine Nuts, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the pine nuts and toast, stirring constantly, until golden brown, about 2-3 minutes. Remove from heat and immediately stir in the sumac, chili powder, ground cinnamon, and 1/8 teaspoon salt. Toss to coat.
⏱️ 5 min - 8
To assemble, spread the Roasted Garlic Anchovy Yoghurt evenly on a serving platter or individual plates. Arrange the roasted eggplant on top of the yoghurt.
⏱️ 3 min - 9
Pile the sticky caramelised lamb mixture over the eggplant. Finish by sprinkling the spiced pine nuts generously over the top.
⏱️ 3 min - 10
Serve immediately with warm pita bread for scooping as a starter, or alongside cooked rice and a simple green salad for a main course.
⏱️ 2 min