Hünkar Beğendi

Per serving

Calories

500

Protein

32 g

Carbs

28 g

Fat

28 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron23%
• Vitamin D3%
• B12242%
• Zinc90%
• Magnesium24%
• Omega-350%
• Folate17%
• Calcium17%
• Selenium18%
• Potassium31%
• Vitamin C20%
• Vitamin A33%
• Riboflavin52%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 400 g Lamb shoulder, cubed
• 2 large Eggplants
• 40 g Butter
• 2 tbsp All-purpose flour
• 250 ml Whole milk
• 1 tbsp Tomato paste
• 1 medium Onion
• 3 Garlic cloves

Method

1. 1

   Char the eggplants directly over a high gas flame or under a very hot grill, turning frequently, for 10-12 minutes until the skin is blackened all over. Cool, peel, and mash the soft flesh.

2. 2

   Heat 10g butter in a pan over low heat. Add the mashed eggplant and cook for 3 minutes, stirring, until any liquid cooks off. Set aside.

3. 3

   Melt 20g butter in a saucepan over medium heat. Whisk in the flour to make a paste and cook for 1 minute until it smells nutty.

4. 4

   Gradually add the milk, whisking constantly, over medium heat for 4-5 minutes until thick and smooth. Fold in the eggplant purée and season with salt and pepper.

5. 5

   Heat 10g butter in a pot over medium-high heat. Finely dice the onion and mince the garlic, then sauté for 2 minutes until soft. Add the lamb and brown for 5 minutes until sealed.

6. 6

   Add the tomato paste and 200ml water. Simmer, covered, for 25 minutes until the lamb is tender.

7. 7

   Spread the eggplant béchamel on plates and top with the lamb stew. Serve hot.