Turkish Lamb

Ingredients

• 6-8 lamb shanks
• Salt to taste
• 1 teaspoon paprika
• Crushed black peppercorns to taste
• 2 tablespoons olive oil + to drizzle
• 1 medium brinjal, cut into 1 inch pieces
• 2-3 small white onions, halved
• 2 medium potatoes, quartered
• 2 small tomatoes, quartered
• Ready-made pita dough as required
• Refined flour (maida) for dusting
• Egg wash for brushing
• Black sesame seeds for sprinkling
• White sesame seeds for sprinkling
• Sauce
• ½ cup tomato puree55-60 mine
• Salt to taste
• Crushed black peppercorns to taste
• 1 teaspoon dried thyme 
• 2 teaspoons paprika 
• 2-3 tablespoons olive oil

Method

1. Preheat oven to 180º C.
2. Take lamb shanks in a bowl, add salt, paprika, crushed black peppercorns and olive oil and mix well. 
3. Put brinjal, white onions, potatoes, and tomatoes in a deep oven-proof bowl. 
4. To make the sauce, mix tomato puree, salt, crushed black peppercorns, dried thyme, paprika, olive oil and 1 cup water in another bowl. Pour this mixture over the vegetables.
5. Arrange the lamb shanks over the vegetables, cover with almunium foil and place it in the preheated oven and bake for 40-45 minutes.
6. Dust the worktop with some refined flour, place the pita dough on it and roll it into a thin disc. 
7. Bring the bowl out of the oven, remove the foil, place the dough disc over it, press the edges to seal. Brush some egg wash over it, sprinkle toasted black sesame seeds, white sesame seeds. Place it back in the oven for 10-15 minutes.
8. Bring the bowl out of the oven, drizzle some olive oil on top and brush it all over the surface. Cut open the dough covering and serve hot.