Recipe
Hunkar Begendi
Tender lamb in a tomato and pepper sauce spooned over a smoky aubergine and cheese puree.
Ingredients
Method
25 mins prep90 mins cook115 mins total
Heat the oil in a heavy casserole and brown the lamb in batches. Set it aside.
Cook the onion and pepper for 8 minutes. Add the garlic, tomato puree and cumin, then stir for 1 minute.
Return the lamb to the casserole with the tomatoes and 250 ml water. Cover and simmer gently for 60 minutes until tender, stirring occasionally.
Meanwhile, char the aubergines over a gas flame or under a hot grill, turning until the skins are blackened and the flesh is soft. Cool, split and scrape out the flesh.
Melt the butter, stir in the flour and cook for 1 minute. Whisk in the milk to make a thick sauce, then fold in the aubergine, cheese and lemon juice. Season with salt and black pepper, then serve the lamb over the puree.
About this recipe
Hünkâr beğendi pairs slow-cooked lamb with a velvety aubergine base. The lamb simmers with tomato, pepper and gentle spices until it is tender, while charred aubergines are folded into a creamy cheese sauce.
It is a satisfying centrepiece for a relaxed supper. Prepare the lamb ahead, then warm it gently while you finish the aubergine puree so both parts reach the table hot.
