Hünkar Beğendi, a classic Turkish recipe

Step 1

Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.

Step 2

Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.

Step 3

Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.

Step 4

Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.

Step 5

Add the garlic and capsicum (green pepper) and cook for a minute, stirring.

Step 6

Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.

Step 7

Add the stock and bring to boil.

Step 8

Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.

Step 9

The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.

Step 10

Chop or blend to a smooth purée and set aside.

Step 11

Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.

Step 12

Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.

Step 13

Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.

Step 14

Cook the bechamel sauce for 4 - 5 minutes until it thickens to the consistency of custard.

Step 15

Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.

Step 16

Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.

Step 17

Stir in half the chopped parsley.

Step 18

You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.

Step 19

Scatter with the other half of the parsley and serve with plenty of bread.