Braised lamb with imam bayildi and black olives

Name: Braised lamb with imam bayildi and black olives
Yield: Serves 4
Cuisine: Turkey
Ingredients: 1 garlic clove, peeled and chopped; 500-600ml beef stock; vegetable oil, for deep-frying; ½ carrot, roughly chopped; 1 rosemary sprig; ½ celery stick, roughly chopped; sea salt; 2 aubergines; 1 thyme sprig; 250 g tinned tomatoes; 250 ml white wine; 500-600ml dark chicken stock; 1 tbsp olive oil; 4 tbsp vegetable oil; 700 g lamb necks, trimmed; 1 tsp tomato purée; 50 g black olives, halved and pitted curly parsley leaves; ½ leek, roughly chopped; ½ onion, roughly chopped; 100 g sultanas; 2 tbsp tomato ketchup; 1 tbsp chopped coriander leaves; 1 onion, peeled and thinly sliced; 1 tbsp fine salt; 1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

NECK OF LAMB IS AN UNDERUSED CUT IN THIS COUNTRY BUT IT IS SUPERB SLOWLY BRAISED AND SERVED WITH THIS TRADITIONAL TURKISH AUBERGINE DISH.

Ingredients

700 g lamb necks, trimmed
sea salt
4 tbsp vegetable oil

Asia
Turkey
Main course
Mediterranean

Method

Season the lamb with salt. Heat 3 tbsp vegetable oil in a large heavy-based pan and quickly sear the lamb over a high heat, turning to colour all over. Remove to a plate.
Fry the onion and carrot in the pan, stirring over a medium heat, until golden. Add 1 tbsp vegetable oil, the celery, leek and a little salt. Stir-fry for 4-5 minutes. Add the tomato purée, ga