HUNKAR BEGENDI by Sebnem

1,5 kg  lamb cut into 3 cm pieces

2 garlic cloves, crushed

1 large onions, finely chopped

2 tbsp olive oil

1 kg  tomatoes, peeled and chopped

1 cup hot water

Eggplant puree :

1kg  eggplants

2 tbsp lemon juice

4 tbsp butter

2 tbsp plain flour

2 cups hot milk

1/4 tbsp grated nutmeg

½ cup grated Turkish hard mature cheese (kasseri) 

Place the lamb in a large bowl. Add the tomato and  garlic and half the onion. Season to taste with salt and pepper. Cover with plastic wrap and place in fridge for 6–12 hours to marinate.   

Place a saucepan over medium heat, add olive oil, and saute the remaining until golden and tender. Add the lamb and tomato, butter and hot water. Increase heat to high, bring to boil, then reduce heat to low and sinner gently for 45 minutes, or until the lamb is tender, season to taste.

Eggplant cream sauce :

Place the eggplant on a  metal pan and cook on high heat, turning occasionally until the skin of the eggplant is burnt and the flesh very tender (approx. 30 mins). Set the eggplant aside to cool, then cut in half lengthways, scoop out all flesh and mash.

In a separate saucepan over medium heat, melt 50 g butter, add flour and cook, storring for 2 minutes. Whisk in the milk until smooth, then add mashed eggplant. Cook, stirring often for 6–7 minutes, or until thickened. Adding kasar cheese in the final two minutes. To serve, divide the eggplant puree among plates, top with the lamb and scatter with parsley.

Enjoy !!!