Türkiye · Türkiye

Hunkar Begendi (Turkish Lamb with Eggplant Puree)

Name: Hunkar Begendi (Turkish Lamb with Eggplant Puree)
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Türkiye
Ingredients: lamb leg, cubed 700 g; aubergine 600 g; butter 80 g; whole milk 300 ml; plain flour 40 g; garlic 20 g; tomato paste 50 g; smoked paprika 4 g; fine salt 14 g; black pepper 5 g

Braised lamb over a silky roasted eggplant puree.

80 minutes · 4 servings · Moderate

The name refers to a bey who rejected a lamb dish until the eggplant arrived, and the purée is the point rather than the accompaniment. Char the skins directly over a flame, then peel them and work the flesh with butter and milk until it is glossy. The lamb is braised separately, and the two meet only on the plate.

Ingredients

lamb leg, cubed700 g
aubergine600 g
butter80 g
whole milk300 ml
plain flour40 g
garlic20 g
tomato paste50 g
smoked paprika4 g
fine salt14 g
black pepper5 g

Directions

1
Brown the lamb in oil 10 minutes, then add tomato paste and paprika and cook 5 minutes.
2
Add 500ml water and simmer 30 minutes until the lamb is very tender.
the lamb falls apart easily
3
Roast the aubergine 20 minutes until collapsing, then blend with 80g butter and the milk.
4
Make a roux with 40g butter and flour, add the remaining milk 5 minutes, then fold in the aubergine.
the puree is smooth and glossy

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content