Hünkâr beğendi

Steps

1. 1

   Step 1

   Heat the oil and butter in a heavy pot and brown the lamb in two batches over high heat, about 4 minutes a batch. Return all the meat, add the onion and cook 8 minutes until soft.

   16 min

2. 2

   Step 2

   Add the garlic and tomato paste and fry for a minute, then the grated tomato, peppers, salt and pepper. Pour in hot water just to cover, put the lid on and simmer gently for 1½ hours, until the lamb is tender and the sauce is thick. Uncover for the last 15 minutes if it is thin.

   95 min

3. 3

   Step 3

   While the lamb cooks, char the aubergines directly over a gas flame, turning with tongs, for 12 to 15 minutes until the skins are black all over and the flesh has collapsed. Without gas, put them under the hottest grill for about 30 minutes, turning, or on a barbecue.

   15 min

   Tip: Prick each aubergine once with a knife first so it cannot burst.

4. 4

   Step 4

   Put them in a bowl, cover for 5 minutes, then peel off the skin and drop the flesh into the lemon water for 5 minutes to keep it pale. Squeeze it dry in your hands and chop it to a rough paste.

   12 min

5. 5

   Step 5

   Melt the butter in a saucepan, stir in the flour and cook for 2 minutes without colouring. Whisk in the warm milk a little at a time and simmer 5 minutes until thick. Add the aubergine and beat over low heat for 5 minutes until smooth, then stir in the cheese, nutmeg and salt.

   15 min

6. 6

   Step 6

   Spread the beğendi on warm plates, make a well in the centre and spoon in the lamb and its sauce. Scatter with parsley and serve at once.

   3 min