Hünkar Beğendi (Lamb Stew over Smoky Aubergine and Cheese Purée)

Ingredients

• 450 g diced lamb shoulder
• 1 onion, finely chopped
• 2 garlic cloves
• 1 tbsp olive oil
• 400 g tinned chopped tomatoes
• 200 ml lamb stock
• 2 aubergines
• 150 ml whole milk
• 50 g cheddar cheese
• 30 g unsalted butter
• 1 tbsp cornflour

Method

1. 1

   Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.

2. 2

   Add the onion and garlic cloves and cook for 6 minutes until softened.

3. 3

   Pour in the tinned chopped tomatoes and lamb stock, cover and simmer for 1 hour until the lamb is tender.

4. 4

   Meanwhile, char the aubergines directly over a gas flame, under a hot grill, or in a 220C (200C fan, gas 7) oven for 30 minutes, turning occasionally, until blackened and soft; scoop out the flesh and chop finely, discarding the skin.

5. 5

   Melt the butter in a pan, whisk in the cornflour, then gradually whisk in the milk and cook for 3-4 minutes until thickened. Stir in the aubergine flesh and cheddar cheese until smooth and melted.

6. 6

   Spoon the smoky aubergine purée onto plates and top with the lamb stew to serve.