Hünkar Beğendi

Ingredients

• 500 grams lamb shoulder - cut into cubes
• 2 tablespoons olive oil - for cooking
• 1 medium onion - finely chopped
• 2 cloves garlic - minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 can chopped tomatoes
• 1 cup water
• 2 medium eggplants - roasted and peeled
• 1/2 cup milk
• 2 tablespoons butter
• 1/2 cup grated cheese - optional, for serving
• salt to taste
• black pepper to taste

Step-by-step instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft. Stir in minced garlic and cook for another minute until fragrant.
2. Add the lamb cubes, season with salt, black pepper, cumin, and paprika. Brown the meat on all sides.
3. Pour in the chopped tomatoes and water, bring to a boil. Reduce heat, cover, and let it simmer for about 1.5 hours, or until the lamb is tender.
4. While the lamb is cooking, roast the eggplants over an open flame or in the oven until the skin is charred. Peel and mash the flesh.
5. In a separate saucepan, melt butter and mix in the roasted eggplant puree. Gradually add milk, stirring until smooth. Adjust seasoning with salt and pepper.
6. To serve, place the creamy eggplant purée on a plate and top with the lamb stew. Garnish with grated cheese if desired.

Serving suggestion

Serve Hünkar Beğendi with warm pita bread and a side of fresh salad to balance the richness of the dish.

Nutrition per serving (estimated)

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