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Recipe: Pasta with Turkish-Style Lamb, Eggplant and Yogurt Sauce. Also available printed in the cookbook In the Kitchen with a Good Appetite by Melissa Clark, which is where I came across it.

Notes: I used dill and the larger amount of butter; the former was perfect, but I think I could have used a bit less butter without tasting any less good, which is not a thing you will hear me say too often. The recipe has enough steps and different pots and pans to seem more complicated than it is. At heart it’s fairly simple and really amazingly delicious.

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