Hunkar Begendi (Lamb on Eggplant Puree)
Slow-braised lamb stew ladled over a velvety smoked eggplant and bechamel puree called begendi — an Ottoman palace dish whose name means "His Majesty approved." Plan ahead: the lamb stew is even better made the day before.
Ingredients
- 2 lbs boneless lamb shoulder, 1.5-inch cubes
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups diced tomatoes (canned)
- 2 cups lamb or beef stock
- 1 tsp sweet paprika
- 1/2 tsp ground allspice
- 2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 globe eggplants
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 4 oz kasseri or provolone cheese, grated
- 2 tbsp fresh lemon juice
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Pat 2 lbs 1.5-inch cubes boneless lamb shoulder dry and season with half the 2 tsp salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large heavy pot over high heat. Brown the lamb cubes in batches until well seared on all sides, about 4 minutes per batch. Remove and set aside.
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2
Reduce heat to medium. In the same pot, cook 1 finely diced yellow onion until soft, 5 minutes. Add 4 minced garlic cloves and 2 tbsp tomato paste and stir for 2 minutes. Return the lamb to the pot with 2 cups diced tomatoes (canned), 2 cups lamb or beef stock, 1 tsp sweet paprika, 1/2 tsp ground allspice, and remaining salt. Bring to a boil, then reduce heat, cover, and simmer for 75 to 90 minutes until the lamb is very tender and reaches an internal temperature of 145°F (63°C).
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3
Meanwhile, char 4 globe eggplants directly over a gas burner flame, turning with tongs, until blackened all over and completely collapsed, about 15 minutes. Let cool, peel away charred skin, squeeze out excess liquid, and chop the flesh finely.
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4
Melt 6 tbsp unsalted butter in a saucepan over medium heat. Whisk in 6 tbsp all-purpose flour and cook for 1 to 2 minutes. Gradually whisk in 2 cups warmed whole milk and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from heat and fold in the eggplant, 4 oz grated kasseri or provolone cheese, 2 tbsp fresh lemon juice, and a pinch of salt.
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5
Spoon the eggplant puree into the center of each plate. Ladle the lamb stew over the top. Garnish with 1/4 cup chopped fresh flat-leaf parsley and serve immediately.