Hünkar Beğendi (Lamb on Eggplant Purée)

An Ottoman classic: tender lamb stewed in tomato sauce, served over a creamy purée of smoky roasted eggplant, béchamel and kashar cheese. A high-protein, hearty main.

Ingredients

• 600 g leg of lamb (cut into cubes)
• 150 g (1 large) onion
• 200 g (2 small) tomatoes
• 20 g (1 tbsp) tomato paste
• 80 g butter
• 150 g hot water
• 11 g (2 tsp) salt
• 2 g (1 tsp) black pepper
• 800 g (4-5) eggplants
• 40 g (4 tbsp) white flour
• 400 g whole milk
• 60 g grated kashar cheese

Instructions

1. 1

   Melt half of the butter in a pot and cook the lamb over high heat for 8-10 minutes, until its juices release and evaporate.

2. 2

   Add the finely chopped onion and cook for 5 minutes; stir in the tomato paste and grated tomatoes and cook for 3-4 minutes.

3. 3

   Add the hot water, half of the salt and the black pepper. Cover and simmer over low heat for 60-75 minutes, until the lamb is tender and the sauce has thickened.

4. 4

   While the lamb cooks, roast the eggplants directly over a gas flame or under the oven grill for 15-20 minutes, turning, until the skins are charred and the flesh is soft. Peel and finely chop the flesh.

5. 5

   Melt the remaining butter in a saucepan, add the flour and cook over low heat for 2-3 minutes until fragrant. Gradually whisk in the milk and cook for 5 minutes until thick.

6. 6

   Add the eggplant, grated kashar cheese and remaining salt and stir for 3-4 minutes until the cheese melts and the purée is smooth.

7. 7

   Spread the purée on plates and spoon the hot lamb and its sauce into the center to serve.

Nutrition

Per serving