Step 1

Heat the olive oil in a pan and add the onions. Saute for 3 minutes over medium heat, they will start to soften.

Step 2

Stir in the half of the ground (minced) meat and cook on medium to high heat for about 8 minutes, until all the moisture is absorbed, turn the heat off.

Step 3

Add the cooked rice and the chopped parsley to the pan and mix with the cooked onions and ground meat. Season with salt, cumin, red pepper flakes and ground black pepper (I like to season at this stage before adding the raw meat, as you can check the seasoning). Set aside to cool.

Step 4

Stir in the remaining raw meat and egg yolk to the mixture. Using your hands, knead well into a paste. Cover and leave the mixture in the fridge for about 15- 20 minutes to settle.

Step 5

Spread the flour on a flat plate. Have small bowl of cold water aside to help shape the koftes. Beat 1 large egg and the remaining egg white in a small bowl.

Step 6

Wet your hands and take large egg sized portions of the meat mixture. Shape and flatten them into an oval ball shape. Repeat until all the mixture is finished; you should be able to have 11-12 koftes.

Step 7

Dip the koftes in the flour to have a light, all round coating.

Step 8

Heat 4 – 5 tbsp. light olive oil or canola oil in a frying pan.

Step 9

Then dip the meatballs into the beaten egg and shallow fry in hot oil for about 3 minutes each side. They will be crisp and golden in color.

Step 10

Drain the cooked kadinbudu koftes on kitchen paper towel. If serving a little later, take out the paper towel and keep the kadinbudu kofte warm on a baking tray in the preheated oven (180 C/350 F) for 5- 10 minutes.

Step 11

For the mash potatoes with spring onions, mash the cooked potatoes with milk, 1 tbsp. olive oil and 1 tbsp. butter, over medium heat, until smooth.

Step 12

Stir in the chopped spring onions and season with salt and ground black pepper. Combine well.

Step 13

Serve kadinbudu kofte hot with mashed potatoes with spring onions and vegetables aside.

Step 14

Preheat the oven to 180 C/ 350 F

Step 15

First prepare the eggplants. Place the eggplants or aubergines directly over the burner on medium heat and roast for about 15 - 20 minutes, turning occasionally.

Step 16

Use metal tongs to turn the eggplants around so that all sides would cook evenly and the skin is nicely chargrilled. Cook until the skin is burnt and the flesh is soft (you can also cook this way over barbeque).

Step 17

Remove the cooked eggplants to a colander to allow them to cool. Once cool, peel and discard their burnt skin and leave them in the colander to drain its bitter juices. I like to gently squeeze the eggplant flesh to drain as much water as possible.

Step 18

Chop the flesh of the eggplant and mix in the chopped garlic, season with salt and ground black pepper. Combine well, cover and set aside until the lamb stew is ready (If you’d like to prepare the eggplants a day ahead of time, then mix the eggplant mash with juice of ½ lemon to help retain its color and keep in the fridge, covered).

Step 19

To roast the vegetables, spread the quartered and sliced onions, tomatoes and peppers in a tray and stir in 2 tbsp. olive oil. Season with salt and ground black pepper and combine well. Roast at the preheated oven (180 C/ 350 F) for 30 – 35 minutes.

Step 20

For the lamb stew, cut the lamb into chunky, generous bite size pieces.

Step 21

Pour in 2 tbsp. olive oil in a wide, heavy pan and stir in the diced onions. Sauté over medium to high heat for 3 minutes, the onions will start to soften.

Step 22

Stir in the lamb pieces and sauté with the onions for 5 minutes, mixing regularly. The lamb will release its juice.

Step 23

Add the red pepper paste and/or red pepper flakes (if using) and tomato paste to the pan, combine well. Check the seasoning and turn the heat to low. Stir in 2 tbsp. water, combine and cover the pan. Simmer the lamb gently for about 20 minutes, until tender.

Step 24

Just before serving, pour in 1 tbsp. olive oil in a pan and gently reheat the eggplant & garlic puree until it is hot. Turn the heat off and stir the yoghurt to the eggplant pure and combine well.