Hunkar Begendi (Lamb on Eggplant Puree)

Name: Hunkar Begendi (Lamb on Eggplant Puree)
Prep time: 75 min
Cook time: 90 min
Total time: 165 min
Yield: 4 servings
Cuisine: Turkish
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

165 minHardServes 4560 cal/serving

TurkishDinnerStovetopHigh ProteinLow CarbNut-FreeAlcohol-FreeCorn-Free

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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

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.
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).
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.
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.
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.

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Questions

What is 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. This reference files it under Turkish dinner: made on the stovetop, rated hard and about 165 minutes start to finish.

What internal temperature should Hunkar Begendi (Lamb on Eggplant Puree) reach?

For Hunkar Begendi (Lamb on Eggplant Puree), the target internal temperature is 145 F (about 65 C), given in step 2. A probe thermometer removes the guesswork.

Can I skip the searing in Hunkar Begendi (Lamb on Eggplant Puree)?

Step 1 reads: "Brown the lamb cubes in batches until well seared on all sides, about 4 minutes per batch." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for allspice in Hunkar Begendi (Lamb on Eggplant Puree)?

The entry for Hunkar Begendi (Lamb on Eggplant Puree) calls for 1/2 tsp ground allspice. In its place: Equal parts ground cinnamon, nutmeg and clove.

Can I make Hunkar Begendi (Lamb on Eggplant Puree) gluten-free?

Yes. The gluten in Hunkar Begendi (Lamb on Eggplant Puree) is 6 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Hunkar Begendi (Lamb on Eggplant Puree) keto-friendly?

A serving of Hunkar Begendi (Lamb on Eggplant Puree) carries 16 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 80 percent of the budget; against a moderate 100 g low-carb day it is 16 percent.

How much protein is in Hunkar Begendi (Lamb on Eggplant Puree)?

One serving (the recipe makes 4) has 48 g of protein in about 560 calories, alongside 16 g carbohydrate and 20 g fat, plus 2 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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