Hunkar Begendi Sultans Delight Turkish Lamb Stew Recipes

HüNKAR BEğENDI, A CLASSIC TURKISH RECIPE

Steps:

• Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
• Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
• Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
• Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
• Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
• Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
• Add the stock and bring to boil.
• Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.
• The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.
• Chop or blend to a smooth purée and set aside.
• Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.
• Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.
• Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
• Cook the bechamel sauce for 4 - 5 minutes until it thickens to the consistency of custard.
• Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.
• Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.
• Stir in half the chopped parsley.
• You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.
• Scatter with the other half of the parsley and serve with plenty of bread.