Hunkar Begendi (Turkish Sultan Style Lamb Stew over Smoky Eggplant Puree)

Hunkar Begendi, or Sultan’s Delight, pairs tender braised lamb with a silky smoke-eggplant puree finished with cheese. It is Ottoman palace cooking made simple enough for a weeknight dinner.

Ingredients

For the lamb stew

• 2 lbs (900g) lamb shoulder, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup diced tomatoes, canned or fresh
• 1 cup beef or lamb stock
• 1 tsp paprika
• Salt and black pepper, to taste

For the eggplant puree

• 3 large eggplants
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups warm milk
• 1/2 cup grated kashkaval or parmesan cheese
• Salt and white pepper, to taste

Instructions

1. Sear the lamb
   Heat the olive oil in a heavy pot and brown the lamb cubes in batches. Set aside.
2. Build the stew base
   In the same pot, saute the onion until soft, then add the garlic and tomato paste and cook for 1 minute. Return the lamb to the pot and add the tomatoes, stock, paprika, salt, and pepper.
3. Simmer the stew
   Cover and simmer on low heat for 1.5 hours, or until the lamb is fork-tender.
4. Char the eggplants
   Meanwhile, char the whole eggplants directly over a gas flame or under a broiler, turning until the skin blisters and the flesh softens, about 15 minutes.
5. Scoop the flesh
   Once cool enough to handle, peel off the charred skin and scoop out the smoky flesh, then chop it finely.
6. Make the roux base
   Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the warm milk until smooth and thickened.
7. Finish the puree
   Stir in the eggplant flesh and cheese, season with salt and white pepper, and cook for 5 minutes until creamy.
8. Plate and serve
   Spoon the eggplant puree onto plates and top with the lamb stew and its sauce.

Serve immediately, as the puree is best hot and freshly made.