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Name: Sultan's Delight
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Turkey
Ingredients: 600 g lamb shoulder, cubed; 4 eggplants; 1 onion; 2 cloves garlic; 1 tomato; 1 tbsp tomato paste; 50 g butter; 2 tbsp flour; 300 ml milk; 80 g kaşar cheese, grated; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

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Turkey1 h 30 minServes 4déjà cuisiné

Sultan's Delight

Hünkar Beğendi

Ingrédients13

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

viandelégumeépice et saucelaitier et œufcéréaleautre

Préparation

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