Turkish · Lamb

Hünkar Beğendi

Name: Hünkar Beğendi
Cuisine: Turkish
Ingredients: 700 g Boneless lamb shoulder; 30 ml Olive oil; 200 g Onion; 3 cloves Garlic; 30 g Tomato paste; 350 g Tomatoes; 450 ml Unsalted lamb stock; 8 g Salt; 2 g Ground black pepper; 1.2 kg Aubergines; 40 g Butter; 35 g Plain flour; 400 ml Milk; 100 g Kaşar cheese

Servings

Ingredients

Boneless lamb shoulder700 g
Olive oil30 ml
Onion200 g
Garlic3 cloves
Tomato paste30 g
Tomatoes350 g
Unsalted lamb stock450 ml
Salt8 g
Ground black pepper2 g
Aubergines1 ¼ kg
Butter40 g
Plain flour35 g
Milk400 ml
Kaşar cheese100 g

Original recipe serves about 4.

Method

1
Heat the oil in a heavy saucepan. Brown the cubed lamb in batches, then add the chopped onion and cook for 7 minutes. Add the minced garlic and tomato paste and cook for 1 minute.
2
Add the chopped tomatoes, stock, half the salt and the pepper. Cover and simmer for 90–120 minutes, until the lamb is tender, then uncover briefly to thicken the sauce.
3
Meanwhile, prick the aubergines and roast at 230°C for 40–50 minutes, turning halfway, until collapsed. Cool enough to handle, peel and finely chop the flesh; discard the skins.
4
Melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Gradually whisk in the milk and simmer for 5 minutes. Stir in the aubergine, grated cheese and remaining salt and heat through. Divide the puree among four plates and spoon the lamb over it.

Recipe source: TheMealDB