Ottoman culinary delight

Ingredients for 4 servings:

• 500 g lamb (alternatively beef)
• 4 medium-sized potatoes, waxy
• 1 eggplant(s)
• 4 medium-sized carrots
• 1 bunch of spring onions
• 3 green bell peppers
• 3 cloves garlic
• 1 tomato(s)
• ¼ liter vegetable broth
• Cheese for topping (e.g. Emmental or Gouda)
• olive oil
• Caraway seeds
• Salt
• Thyme
• Fat (vegetable fat)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

à la Ottoman pan

Preparation: Clean the carrots and slice them thinly. Peel the potatoes and dice them large. Quarter the eggplant and cut them into slightly thicker slices. Slice the peppers into strips and the onions into rings. Peel and quarter the tomatoes. Preheat the oven (180°C fan/convection oven). Briefly sear the meat in vegetable oil in a pan, add the eggplant and sear briefly. Transfer the dish to a larger casserole dish. Add a little olive oil and the remaining ingredients. Peel the garlic and press it through a press into the dish. Add a little salt and bake in the oven for about 60 minutes. Finally (I portioned everything into long casserole dishes) top with cheese (sprinkle it over the meat now) for about 10 minutes. This tastes best with fresh baguette.