Hünkar Beğendi (Lamb on Eggplant Purée)

Ingredients

• 500 g lamb
• 1 onion
• 2 tbsp butter
• 1 tbsp tomato paste
• 2 tomatoes
• 2 green peppers
• 2 cups hot water
• 4 eggplants
• 2 tbsp flour
• 1½ cups milk
• 60 g kashar cheese
• 1 pinch nutmeg
• salt (to taste)
• black pepper (to taste)

Method

1. Dice the lamb and cook it in butter until its liquid evaporates; add the onion and cook for 5 more minutes.
2. Add the tomato paste, chopped tomatoes and peppers, then the hot water, and simmer for 1 hour until tender.
3. Meanwhile char the eggplants, peel them and chop the flesh finely with a knife.
4. In another pot, cook the flour in butter, add the eggplant and stir in the milk little by little until thick.
5. Add the kashar, nutmeg, salt and pepper. Spread the purée on plates and top with the lamb.