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lamb casserole
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Hünkâr Begendi - lamb casserole with eggplant puree

Ret Main cource, stew
Køkken Mediterranian, Turkish
Forb. tid 30 minutter
Tilb. tid 1 time 15 minutter
Samlet tid 1 time 45 minutter
Antal 6 persons

Ingredienser

  • 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

  • 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
  • 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.