Hünkar beğendi: Turkish lamb stew on smoky aubergine mash

Name: Hünkar beğendi: Turkish lamb stew on smoky aubergine mash
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4 servings
Ingredients: 700 g Diced lamb; 30 ml Olive oil; 1 Onions, chopped; 0.3 Garlic, chopped; 1 Peppers, red, diced; 30 g Tomato purée; 3 Tomatoes, chopped; 4 g Paprika; 1 g Dried thyme; 5 g Salt; 3 Aubergines; 40 g Butter; 30 g Plain flour; 300 ml Milk, warmed; 60 g Cheddar, finely grated; 0.5 Lemons, juiced; 5 g Fresh parsley, chopped

A slow tomato and pepper lamb stew spooned over a silky, smoky aubergine and cheese purée. Its name means "the sultan liked it", and it is a grand Istanbul dish that is easy to make at home.

Ingredients

700 g Diced lamb
30 ml Olive oil
1 Onions, chopped
0.3 Garlic, chopped
1 Peppers, red, diced
30 g Tomato purée
3 Tomatoes, chopped
4 g Paprika
1 g Dried thyme
5 g Salt
3 Aubergines
40 g Butter
30 g Plain flour
300 ml Milk, warmed
60 g Cheddar, finely grated
0.5 Lemons, juiced
5 g Fresh parsley, chopped

Method

Brown the lamb in the oil in a casserole in batches. Add the onion, garlic and pepper and cook until soft.
Stir in the tomato purée, tomatoes, paprika, thyme, salt and 300ml water. Cover and simmer gently until the lamb is very tender.
Prick the aubergines and char them over a gas flame, under a very hot grill or in a 220°C fan oven, turning, until black and collapsed.
When cool enough, scoop out the flesh, chop it finely and squeeze in the lemon juice.
Melt the butter, stir in the flour for a minute, then whisk in the warm milk until thick. Beat in the aubergine and cheese and season.
Spread the aubergine mash on plates, spoon the lamb stew over the middle and scatter with parsley.