Hunkar Begendi (Turkish Lamb with Aubergine Purée)

Lamb stew

• 2 tbsp Extra virgin olive oil
• 800 g Lamb shoulder, boneless
• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Tomato, ripe
• 600 ml Water
• 2 tsp Fine sea salt
• 1 tsp Black pepper

Smoky aubergine purée (begendi)

• 3 medium Aubergine
• 50 g Unsalted butter
• 30 g Plain flour
• 450 ml Whole milk
• 80 g Aged sheep’s milk cheese

1. Cut the lamb into bite-sized pieces. Finely slice the onion, crush the garlic, and grate the tomatoes, discarding the skins if you like. Season the lamb with a pinch of the salt and pepper.
2. Heat the olive oil in a large pot over medium-high heat. Brown the lamb well, turning so it colours on all sides. Transfer the lamb to a bowl, leaving the fat in the pot.
3. Reduce the heat to medium and cook the onion with a pinch of salt until soft and lightly golden. Stir in the garlic for 30 seconds until fragrant. Add the grated tomatoes and cook until thickened and jammy.
4. Return the lamb to the pot and add the water, remaining salt, and pepper. Bring to a gentle simmer, then cover and cook on low heat for 75 to 85 minutes, stirring occasionally, until the lamb is very tender and the sauce is glossy. If it looks dry at any point, add a splash of water and keep the simmer gentle.
5. While the lamb simmers, char the aubergines directly over a gas flame or under a hot grill, turning until the skins are blackened and the flesh is collapsed. Leave to cool until you can handle them. Split open, scoop out the flesh, and discard the skins.
6. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly, until it smells lightly nutty. Gradually whisk in the milk and cook, whisking, until thick and smooth.
7. Add the aubergine flesh to the béchamel and blend until silky, then return to low heat. Stir in the aged sheep’s milk cheese until melted and smooth, and season to taste with a little more salt and pepper if needed. Keep warm over very low heat, stirring often so it does not catch.
8. Taste the lamb stew and adjust seasoning with salt and pepper. Spoon the warm aubergine purée onto plates and make a shallow well. Ladle the lamb and its sauce over the top and serve straight away.

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