Hunkar Begendi (Lamb on Aubergine Puree)

Ingredients

• •500 g diced lamb
• •1 onion
• •1 tbsp tomato paste
• •4 aubergines
• •2 tbsp butter
• •2 tbsp flour
• •2 cups milk
• •100 g grated kasar cheese
• •Salt and black pepper

Steps

1. 1Brown the lamb until its juices evaporate, then add the chopped onion and soften.
2. 2Stir in the tomato paste, add hot water and simmer until the meat is tender.
3. 3Char the aubergines, peel them and mash the flesh.
4. 4Cook the flour in butter and add the milk gradually to make a bechamel.
5. 5Fold the mashed aubergine into the bechamel, add the cheese and season.
6. 6Spread the puree on plates and spoon the lamb stew into the centre.

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