Hünkar beğendi — lamb on aubergine purée
A tomato lamb stew served on roasted aubergine purée enriched with a milk sauce.
Active time45 min
Cooking1 h 30 min
Total2 h
Add to my week
Loading your week…
Ingredients
- 1000 g raw long aubergines
- 3 garlic cloves
- 2 onions
- 1 tbsp fresh flat-leaf parsley — optional
- 2 tomatoes
- 1 tbsp unsalted butter
- 50 g unsalted butter
- 400 ml whole milk
- 1000 g raw diced stewing lamb
- 2 tbsp tomato paste
- 350 ml water
- 50 g wheat flour
- ⅛ tsp ground nutmeg — optional
- 1 tsp dried oregano
- ⅛ tsp ground black pepper
- ⅛ tsp ground black pepper
- 1 tsp salt
- 1 tsp salt
Preparation
Preheat the oven to 230 °C. Wash the aubergines, pierce the skin and place on a baking tray lined with baking paper. Roast for about 40 minutes, until very soft inside. Meanwhile, prepare the stew.
1000 g raw long aubergines- oven
- baking tray
- baking paper
- knife
Peel and chop the onions and garlic. Peel and dice the tomatoes. Heat the butter for the meat in a casserole, brown the lamb in batches and set it aside on a plate. Sauté the onions in the same pot until soft. Add the garlic, tomatoes and tomato paste and stir for about 5 minutes. Return the lamb, add the water, the salt and pepper for the meat and the oregano. Cover and simmer for about 60 minutes, until tender. Add a little water if the pan dries out.
3 garlic cloves2 onions2 tomatoes1 tbsp unsalted butter1000 g raw diced stewing lamb2 tbsp tomato paste350 ml water1 tsp dried oregano⅛ tsp ground black pepper1 tsp salt- knife
- chopping board
- saucepan
- spoon
- plate
Put the roasted aubergines in a covered bowl for about 5 minutes until comfortable to handle. Peel and finely chop the flesh. Melt the butter for the purée in a saucepan. Stir in the flour until smooth and bubbling. Gradually whisk in the milk until thick and smooth. Stir in the aubergines, the salt and pepper for the purée and the nutmeg, if using.
50 g unsalted butter400 ml whole milk50 g wheat flour⅛ tsp ground nutmeg — optional⅛ tsp ground black pepper1 tsp salt- mixing bowl
- knife
- chopping board
- saucepan
- whisk
If using the parsley, wash and chop it. Spoon the hot purée onto shallow plates and place the lamb stew in the centre. Add the parsley, if using, and serve immediately.
1 tbsp fresh flat-leaf parsley — optional- plate
- spoon
- knife
- chopping board
Allergens
- Gluten
- Milk