Sultan's Delight

Hünkar Beğendi

Ingredients13

• lamb shoulder, cubed600 g
• eggplants4
• onion1
• garlic2 cloves
• tomato1
• tomato paste1 tbsp
• butter50 g
• flour2 tbsp
• milk300 ml
• kaşar cheese, grated80 g
• olive oil2 tbsp
• salt1 tsp
• black pepper1/2 tsp

Method

1. Char the eggplants over a flame or under a broiler until the skins blacken and the flesh is soft, then peel, drain, and mash.
2. Season the lamb with salt and brown it in olive oil. Add the chopped onion and garlic and cook until soft.
3. Stir in the tomato paste and chopped tomato, cover with water, and simmer until the lamb is tender, about 50 minutes.
4. Melt the butter, whisk in the flour, and cook briefly, then gradually add the milk to make a smooth sauce.
5. Fold the mashed eggplant and grated kaşar into the sauce, season with salt and pepper, and cook until thick and creamy.
6. Spoon the eggplant puree onto a platter, top with the lamb stew, and serve hot.