Hünkar Beğendi

Ingredients

Check you have the quantities below.

• 500 g lamb shoulder or beef stew meat, cubed
• 1 medium onion, chopped
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 2 medium tomatoes, chopped
• 2 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 large eggplants
• 2 tbsp butter
• 2 tbsp flour
• 1 1/2 cups milk
• 1/2 cup grated cheese

Let’s make it

1. Roast the eggplants at 220 C / 425 F for 35 to 40 minutes until collapsed, then scoop out the flesh.
2. Cook the meat with onion in olive oil for 5 minutes, then add tomato paste, tomatoes, water, salt, pepper, and paprika and simmer for 50 minutes until tender and reaching 63 C / 145 F with 3 minutes rest.
3. In a second pan, melt butter, cook the flour for 1 minute, then whisk in the milk until thick; stir in the eggplant and cheese.
4. Serve the meat over the eggplant purée.
5. Keep warm until serving.