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Hunkâr begendi (Eggplant puree with braised lamb)

  • 0:25 Prep
  • 2:25 Cook
  • 6 Servings

Ingredients

  • 2 (800g each) lamb leg mini roasts, fat trimmed, cut into 3cm pieces
  • 2 tablespoons olive oil
  • 15g butter
  • 2 brown onions, finely chopped
  • 1 red capsicum, finely chopped
  • 1 green capsicum, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground allspice
  • Pinch of cayenne pepper
  • 500ml (2 cups) Massel chicken style liquid stock
  • 185ml (3/4 cup) passata (tomato pasta sauce)
  • 3 dried bay leaves
  • 2 (about 900g) eggplants
  • 50g butter, extra
  • 50g (1/3 cup) plain flour
  • 500ml (2 cups) milk
  • 70g (1 cup) finely grated parmesan
  • 1 tablespoon lemon juice
  • 1/4 cup fresh continental parsley

Method

  • 1
    Preheat oven to 180°C. Season the lamb. Heat half the oil in a flameproof casserole dish over high heat. Cook the lamb, in 3 batches, for 2-3 minutes each side or until browned. Transfer to a large plate.
  • 2
    Reduce heat to medium. Melt butter in casserole dish. Stir the onion and combined capsicum for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic. Stir in the allspice and cayenne pepper. Add lamb, stock, passata and bay leaves. Bring to boil. Cover and bake for 2 hours or until lamb is very tender. Season.
  • 3
    Meanwhile, preheat a barbecue grill or chargrill on high. Cook the eggplant, turning often, for 30-40 minutes or until charred. Cool for 5 minutes. Peel. Process flesh in a food processor until smooth. Melt the extra butter in a saucepan over medium-high heat until foaming. Stir in flour for 1-2 minutes or until the mixture bubbles. Remove from heat. Whisk in milk until smooth. Cook over medium-high heat, stirring, for 5 minutes or until the sauce thickens. Stir in the eggplant, parmesan and lemon juice. Season with salt.
  • 4
    Serve the lamb with the eggplant puree and top with parsley.

Source: taste.com.au

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