Hünkar beğendi

Cut the lamb into chunky bite-size pieces.

Finely chop the onions, seed and chop the pepper, and crush the garlic. Prick the eggplants in several places with a fork. Grate the cheese and chop the parsley. Heat the oven to 200°C. Divide the salt and pepper equally between the meat and the purée.

Soften the onions in the olive oil over medium-low heat.

Season the lamb with its share of salt and pepper, add it to the pot, and turn until browned on all sides. Stir in the pepper and garlic, then add the tomatoes and cook until their loose liquid has reduced.

Stir in the 240 ml hot water and both pastes.

Cover and simmer gently for 45-50 minutes, until the lamb is tender. Check occasionally that the base is not drying out and add a little water if necessary. Continue cooking if the meat is still firm at the end of the suggested time.

While the meat simmers, roast the eggplants on a tray at 200°C for about 40 minutes.

Remove them when the skins wrinkle and the flesh yields readily to a utensil. Cool until comfortable to handle, discard the skins and stalks, and drain the flesh in a colander. Mash with the lemon juice using a fork.

Warm the milk. In a separate saucepan, melt the butter over low heat and stir in the flour until evenly combined.

Gradually whisk in the warm milk. Cook, stirring, for about 7 minutes until the béchamel is smooth and thickened.

Stir the mashed eggplant and the remaining salt and pepper into the béchamel and simmer gently for 2 minutes.

Take the pan briefly off the heat to stir in the cheese and nutmeg, then return to low heat for about 2 minutes to melt the cheese, stirring to prevent sticking.

If the ragout liquid is thin, uncover and reduce it briefly once the meat is tender.

Spread the hot eggplant purée across four plates, spoon the lamb and its sauce into the centre, and finish with the chopped parsley. Serve immediately.