In Arabic, the word ‘Baharat’ means ‘Spice’. Baharat is a variety of mixed spices and are extensively used in North Africa and The Middle East. Though Baharat blends consist of some common ingredients like cinnamon, pepper, clove, paprika and nutmeg, the blends vary by region. The Turkish Baharat is mostly distinguished by the mint leaves added on to it. It has a rich, exotic sweetness. The mint, cardamom, rose and cinnamon stand out perfectly.
Place lamb in a bowl and sprinkle Baharat over it. Mix well. Cut eggplant into cubes and place on a plate in one layer and sprinkle salt over then set aside.
Heat oil in large saucepan. Add lamb and cook for 2-3 minutes, stirring well to coat with spices. Add onion and garlic and cook for a further 2 minutes until onion is soft.
Rinse eggplant to remove the salt and drain well then add to lamb mixture. Add crushed tomatoes and water and bring to the boil. Turn down and simmer for 30 minutes.
Add salt and pepper to taste. Remove lid and turn up heat. Cook till sauce has thickened.
Ingredients
Directions
Place lamb in a bowl and sprinkle Baharat over it. Mix well. Cut eggplant into cubes and place on a plate in one layer and sprinkle salt over then set aside.
Heat oil in large saucepan. Add lamb and cook for 2-3 minutes, stirring well to coat with spices. Add onion and garlic and cook for a further 2 minutes until onion is soft.
Rinse eggplant to remove the salt and drain well then add to lamb mixture. Add crushed tomatoes and water and bring to the boil. Turn down and simmer for 30 minutes.
Add salt and pepper to taste. Remove lid and turn up heat. Cook till sauce has thickened.
