Turkish Lamb

Ingredients

• 6-8 lamb shanks
• Salt to style
• 1 teaspoon paprika
• Crushed black peppercorns to style
• 2 tablespoons olive oil + to drizzle
• 1 medium brinjal, minimize into 1 inch items
• 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 style
• Crushed black peppercorns to style
• 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 blend nicely. 
3. Put brinjal, white onions, potatoes, and tomatoes in a deep oven-proof bowl. 
4. To make the sauce, combine tomato puree, salt, crushed black peppercorns, dried thyme, paprika, olive oil and 1 cup water in one other bowl. Pour this combination over the greens.
5. Arrange the lamb shanks over the greens, cowl with almunium foil and place it within 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 skinny disc. 
7. Bring the bowl out of the oven, take away the foil, place the dough disc over it, press the sides to seal. Brush some egg wash over it, sprinkle toasted black sesame seeds, white sesame seeds. Place it again within the oven for 10-Quarter-hour.
8. Bring the bowl out of the oven, drizzle some olive oil on high and brush it all around the floor. Cut open the dough masking and serve sizzling.