Ingredients :-
6-8 lamb shanks
Salt to taste
1 tsp paprika
Crushed black peppercorns to taste
2 tbsps olive oil
1 medium brinjal, cut into 1 inch pieces
2-3 small white onions, halved
2 medium potatoes, cut into quarters
2 small tomatoes, cut into quarters
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 puree
Salt to taste
Crushed black peppercorns to taste
1 tsp dried thyme
2 tsps paprika
2-3 tbsps olive oil
Cooking Method :-
1. Preheat the oven at 180ºC.
2. Take lamb shanks in a bowl. Add salt, paprika, crushed black peppercorns and olive oil and mix well.
3. Put the 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 aluminums 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 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, and serve hot.