Mutton

MUTTON SHANKS KEBAB  Mutton Meat Ingredients: '''800 Gr. Mutton Shanks On The Bone '1 Tablespoon Margarine '1 Carrot '1 Onion '1 Garlic Clove '1 Tablespoon Tomato Paste '1 Celery '1 Small Can Of Peas '4 Tablespoons Olive Oil '5 Tablespoons Floor 'Thyme 'Salt 'Black Pepper  Scrape the carrot, slice thinly or grate. Grate the celery, and the onion. Pound garlic in a mortar. Put the margarine and olive oil in a pot and place on heat. Put flour in a bowl and coat the shanks with it. When the oil is heated, put shanks in the pot and fry well until golden brown. Season the fried shanks with salt and black pepper and put the vegetables on the shanks in the pot. Saute the vegetables slightly, constantly stirring. Mix tomato paste with 1/4 glass of warm water or meat broth, and pour it over vegetables. Cover and cook, occasionally stirring. Rinse and strain the peas and add them to the kebab 20 minutes later. Allow to cook for 45 minutes, before seasoning kebab with thyme. Check for water while the kebab is cooking and add water if necessary. 

'SULTAN'S DELIGHT' 'Ingredients: '1000 Gr. Mutton '2 Tablespoons Margarine '2 Onions '2 Medium Tomatoes Or 2 Tablespoons Of Tomato Paste '1/2 Tablespoon Black Pepper 'Salt '2 1/2 Glasses Of Water  Eggplant Puree:  750 Gr. Eggplant '2 1/2 Tablespoon Flour '3 Tablespoons Butter '1 1/5 Glasses Of Milk '1/4 Glass Of Grated Kashar Cheese  Peel and grate the onions. Pare the tomatoes, scoop out the seeds and dice. KEBAB: Put margarine and grated onions in a saucepan and saute over moderate heat. Add meat and saute with the onions for 3-4 minutes until golden. Cover and cook until the meat absorbs the water while stirring occasionaly. Season with 1/2 tablespoon black pepper and salt. Add the tomatoes or the tomato paste and 2-2 1/2 glasses of hot water, and simmer until the meat is tender. Check occasionally for water and add water if necessary. EGGPLANT PUREE: Put the butter and flour in a small saucepan, place over moderate heat and saute for 2 minutes making sure that the flour doesn't turn golden. Set aside. Grill the eggplants on strong coal or gas heat, burning the skins. Peel the skins of eggplants and blanch them in a bowl containing lemon juice. After blanching for 15 minutes, remove the eggplants from lemon juice and press them with hand to drain. Put the eggplants in the flour one by one and blend them well with a fork. Place the saucepan on heat, add 1 tablespoon of salt and 1/5 glasses of hot milk, and blend them well by beating rapidly. Continue beating until the eggplant mixture becomes a dense paste. Add the grated kashar, stir well and remove heat. When both the kebab and puree are ready, place puree on serving dish, put the meat decoratively in the middle and serve hot. 'Kashar is a sheep cheese similar to Cheddar or Kashkavale.'  '''