Shaken Lamb

Name: Shaken Lamb (Patlican Silkme)
Yield: Serves 4
Cuisine: Sephardic
Ingredients: ½ pound pearl onions; About 2 tablespoons olive oil; 1 pound boneless lamb shoulder, cut into 1-inch cubes; 2 yellow onions, chopped; 2 tomatoes, peeled, seeded, and finely chopped or grated; 1 tablespoon red wine vinegar ½ cup water; 2 small green bell peppers, seeded and quartered lengthwise; 1 large eggplant, about ½ pounds salt and freshly ground black pepper; juice of 1 lemon

Patlican Silkme

Preparation info

Serves
4

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Like a James Bond martini, this Turkish stew should be shaken, not stirred. The lamb and vegetables are layered in a stew pot with virtually no liquid save for a bit of water and the tomatoes. They cook to a melting tenderness, needing just a quick shake from time to time to prevent sticking.

Ingredients

½ pound pearl onions
About 2 tablespoons olive oil
1

Asia
Turkey
Stew
Main course
Gluten-free
Mediterranean

Method

Fill a saucepan with water and bring to a boil. Meanwhile, carefully trim the roots from the pearl onions, being careful not to cut too deeply into the bases. Add to the boiling water and parboil for 5 minutes. Drain, rinse in cold water, and remove the skins. Cut a cross in the root end of each onion to prevent the onions from telescoping while cooking. Set aside.

Warm the olive oil in