Turkish Hünkâr Beğendi Lamb Stew on Smoky Eggplant Cream

Ingredients

• 1 1/2 lb boneless lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 2 tomatoes, grated
• 1 tbsp tomato paste
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups hot water
• 3 large eggplants
• 1/2 lemon, juiced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup grated kasseri or Parmesan cheese
• 1/4 tsp ground nutmeg
• 1 tbsp chopped parsley

Steps

1. Heat the olive oil in a heavy pot over medium-high heat and brown the lamb in two batches, about 6 minutes per batch.
2. Return all the lamb to the pot with the onion, garlic, and bell pepper and cook for 5 minutes, then stir in the tomato paste, tomatoes, half the salt, and the black pepper.
3. Pour in the hot water, cover, and simmer over low heat for 60 minutes, until the lamb is tender and the sauce has thickened.
4. Meanwhile, char the eggplants directly over a gas flame or under a hot broiler, turning, for 15 to 20 minutes, until the skins are black and the flesh has collapsed.
5. Peel the eggplants, drop the flesh into a bowl with the lemon juice to keep it pale, then chop it finely.
6. Melt the butter in a saucepan, whisk in the flour for 1 minute, then whisk in the milk a little at a time and cook for 4 minutes, until thick.
7. Stir in the eggplant, cheese, nutmeg, and the remaining salt and cook for 3 minutes more to make a smooth, smoky cream.
8. Spread the eggplant cream on plates, spoon the lamb and its sauce into the center, and finish with parsley.

Allergen note: Contains milk and wheat.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.