Hunkar Begendi Lamb Stew on Smoky Eggplant Puree

Tomato-braised lamb served on a creamy, smoky eggplant and cheese purée. Slow, and worth it.

Ingredients

For 4 servings.

• 1 1/2 lb lamb stew meat
• 3 tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tomatoes, chopped
• 2 cups beef broth
• 1 tsp salt
• 3 eggplants
• 1 cup milk
• 2 tbsp all-purpose flour
• 1/2 cup grated parmesan
• 1/4 tsp black pepper

Method

1. Brown the lamb in 2 tbsp oil, add the onion and garlic for 5 minutes, then the tomato paste, tomatoes, broth and half the salt. Cover and simmer for 75 minutes, until tender.
2. Meanwhile char the eggplants under the broiler or over a flame, turning, for 20 minutes. Cool, peel and mash the flesh.
3. Cook the flour in the rest of the oil for a minute, whisk in the milk and simmer until thick. Stir in the eggplant, cheese, pepper and the rest of the salt.
4. Spread the purée on plates and spoon the lamb and its sauce on top.

Diets and allergens

Nutrition per serving

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