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This was the chosen dish of the sultans of the Ottoman Empire when they wanted a treat – and it’s amazing!
We’ve made this Sultan’s delight even more decadent, adding chipotle paste and opting for lamb neck fillet over shoulder or leg, but it remains essentially the same beautifully smoky, slow-roasted, red pepper and melt-in-your-mouth lamb stew served alongside a creamy aubergine and Parmesan purée.
We cooked this Sultan Delight on a Big Green Egg – check out our other big green egg recipes.
Chef’s tips
You could cook the dish on the hob over a very low heat. Remove the fat from the stew using a piece of kitchen paper. Gently dab the surface until all the fat has been absorbed.
1 hour
3 hours
4 hours
TO MAKE THE LAMB STEW
FOR THE AUBERGINE PURÉE
TO SERVE
Uses Chipotle Paste
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