Hünkâr Beğendi — Sultan's Delight with Lamb and Aubergine

Ingredients

• 600g lamb shoulder, cut into 3cm cubes
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp Turkish tomato paste (domates salçası) or tomato purée
• 2 tomatoes, grated
• 300ml hot water
• 1 tsp salt
• 1/2 tsp black pepper
• For the purée: 4 large aubergines
• For the purée: 40g butter
• For the purée: 40g plain flour
• For the purée: 300ml whole milk, warmed
• For the purée: 80g kaşar cheese (or mild Cheddar), grated
• For the purée: juice of 1/2 lemon
• For the purée: salt and white pepper to taste

Method

1. Heat the oil in a casserole over a high heat and brown the lamb in batches for 5 minutes per batch. Set aside.

2. Cook the onion for 6 minutes, then add the garlic and tomato paste for 2 minutes. Return the lamb, add the tomatoes, water, salt and pepper, cover and simmer gently for 1 hour 15 minutes until very tender and the sauce is thick.

3. Meanwhile, char the aubergines over a gas flame or roast at 220°C (200°C fan) for 40 minutes until collapsed. Peel, drain in a sieve and mash the flesh. Toss with the lemon juice.

4. Melt the butter in a pan, stir in the flour for 2 minutes, then gradually whisk in the warm milk and cook for 5 minutes until thick. Stir in the aubergine and cook for 5 minutes, then stir in the cheese until melted. Season with salt and white pepper.

5. Spoon the purée onto warm plates and top with the lamb and its sauce.