lamb casserole
Hünkâr Begendi - lamb casserole with eggplant puree
Forb. tid
30 min
Tilb. tid
1 t 15 min
Samlet tid
1 t 45 min
Ret: Main cource, stew
Køkken: Mediterranian, Turkish
Antal: 6 persons
  • 1 ½ kg lamb, cut into squares
  • 50 g butter
  • 2 tbsp olive oil
  • 2 medium onions, diced
  • 1 oblong Sivri pebber
  • 4 garlic cloves , crushed
  • 2 tbsp tomato paste, (or one tomato and one red pebberpaste)
  • 4 tomatoes, no skin and finely diced
  • ½ tsp thyme
  • 1 tsp oregano
  • 1 cup water or lamb stock
  • salt and pepper
  • maybe a little diced italian parsley
For the eggplant puree:
  • 3-4 big eggplants
  • 3 tbsp lemon juice
  • 3 tbsp salt
  • 700 ml water
  • 1 cup warm milk
  • 2 tbsp heavy cream
  • 4 tbsp butter
  • ½ cup flour
  • 3/4 cup kasar cheese
  • salt and pepper
Sådan gør du
  1. To the lamb casserole:

    1: Trim the lamb meat from fat and cut the meat into 2 cm pieces

    2: Melt the butter and oil in a saucepan, brown the meat a little at a time, so that it turns brown without boiling. Season with salt and pepper

    3: Add onions, peppers and garlic. Gently stir for 1 minute

    4: Add tomato and possibly pepper puree together with the tomatoes, spices and water

    5: Let it boil for a good hour with the lid on on low / middle flame

    6: Look at the meat along the way and add a little more water, so that it does not boil dry. You should have a little, delicious, concentrated sauce left, when it is finished

  2. Eggplant puree:

    1: Prick the eggplants with a fork, so that the heat can penetrate. Grill them on the barbecue or in the stove. Make sure they are evenly baked without being burned. It takes approx. 10-15 minutes

    2: Mix water, salt and lemon juice

    3: Peel the skin of the aubergines with a fork, when cooled a little, and bring them into the lemon water. Leave them here for 10 minutes to prevent them from changing color and becoming brown. Then let them drip in a sieve and squeeze out excess water with a wooden spoon

    4: Heat the milk and cream in a small saucepan

    5: Melt the butter in another pan, add the flour and stir to collect with the butter.

    6: Slowly whisk the hot milk into the butter-flour mixture to become a uniform mass. Let it boil for about 1 minute.

    7: Add the eggplant meat and cheese and whisk thoroughly. Let it cook for 3-4 minutes while whipping until you get a uniform, creamy mass.

    Spread some spoonful of eggplant puree on a plate and put the lamb meat and a little sauce on top of the puree. Sprinkle a little chopped parsley on top of the dish and serve immediately.

    You can possibly serve a little green salad and a little bread to.