Hunkar Begendi

🛒 Ingredients

• Lamb (shoulder or leg), diced 125 g · 312 kcal
• Onion, chopped 38 g · 15 kcal
• Tomatoes, diced 50 g · 9 kcal
• Tomato paste 8 g · 6 kcal
• Green bell pepper, diced 38 g · 8 kcal
• Garlic, minced 3 g · 4 kcal
• Olive oil 8 g · 66 kcal
• Eggplant 200 g · 50 kcal
• Butter 8 g · 54 kcal
• All-purpose flour 5 g · 18 kcal
• Milk (whole) 90 g · 54 kcal
• Kashar cheese (or Parmesan/Gruyere), grated 13 g · 44 kcal

👨‍🍳 Instructions

1. Roast eggplants over an open flame or under a broiler until skin is charred and flesh is very soft. Peel them carefully, removing all charred bits, then chop finely.
2. Melt butter in a saucepan, stir in flour, and cook for 1-2 minutes until a paste forms. Gradually whisk in milk, cooking until the mixture thickens.
3. Add the chopped eggplant to the thickened milk mixture, stir well, then mix in grated Kashar cheese. Season with salt and pepper, keep warm, and set aside.
4. In a separate large pot, heat olive oil and brown the diced lamb until all sides are seared. Remove the lamb and set aside.
5. Add chopped onion and bell pepper to the same pot and sauté until softened, then add minced garlic and cook for another minute until fragrant.
6. Return the lamb to the pot, stir in tomato paste, and cook for a few minutes. Add diced tomatoes and a cup of water or broth, bringing to a simmer.
7. Cover the pot and let the lamb stew gently for 60-90 minutes, or until the lamb is tender. Season with salt and pepper to taste.
8. To serve, spread a generous layer of the warm eggplant beğendi onto plates. Spoon the tender lamb stew over the top.