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Hunkâr begendi (Eggplant puree with braised lamb)
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Prep Time:
25 minutes
Cook Time:
145 minutes
Total Time:
170 minutes
Slow-cooked tender lamb paired with creamy lemon-infused eggplant puree for a delightful Turkish dish.
Ingredients:
  • 2 (800g each) lamb leg mini roasts, fat trimmed, cut into 3cm pieces
  • 36.40 gm olive oil
  • 15g butter
  • 2 brown onions, finely chopped
  • 1 red capsicum, finely chopped
  • 1 green capsicum, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground allspice
  • Pinch of cayenne pepper
  • 500ml (2 cups) chicken style liquid stock
  • 185ml (3/4 cup) passata (tomato pasta sauce)
  • 3 dried bay leaves
  • 2 (about 900g) eggplants
  • 50g butter, extra
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) milk
  • 70g (1 cup) finely grated parmesan
  • 21.00 gm lemon juice
  • 62.50 ml fresh continental parsley
Instructions:
  • Preheat the oven to 180°C. Season the lamb. Heat half of the oil in a flameproof casserole dish over high heat, then brown the lamb in 3 batches for 2-3 minutes per side. Transfer to a large plate.
  • - Lower the heat to medium. Melt butter in a casserole dish. Cook onion and capsicum mixture for 5 minutes until softened. Add garlic and sauté for 1 minute until fragrant. Mix in allspice and cayenne pepper. Add lamb, stock, passata, and bay leaves. Bring to a boil, then cover and bake for 2 hours until lamb is fork-tender. Season to taste.
  • Preheat barbecue grill or chargrill to high. Char eggplant for 30-40 minutes, turning often. Cool for 5 minutes, then peel. Process flesh in a food processor until smooth. Melt extra butter in a saucepan until foaming. Cook flour for 1-2 minutes until bubbling. Remove from heat. Whisk in milk until smooth. Cook over medium-high heat, stirring, for 5 minutes until sauce thickens. Stir in eggplant, parmesan, and lemon juice. Season with salt.
  • Top the lamb with the creamy eggplant puree and garnish generously with fresh parsley for a burst of color and flavor!

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