Turkish lamb casserole with chillies and eggplant puree
Author: Cee Gee
Nutrition Information
- Serving size: 100g
- Calories: 101 kcal
- Fat: 6.4g
- Saturated fat: 3.3g
- Carbohydrates: 3.8g
- Sugar: 2.6g
- Sodium: 0.22g
- Fiber: 1.1g
- Protein: 7.5g
Recipe type: Casseroles
Cuisine: Turkish
Prep time:
Cook time:
Total time:
It is said that the Sultans of the Ottoman Empire dined in great style. Their cuisine certainly had an impact on many countries, including Greece and India(and we all know how wonderful the cooking of these countries is). This dish, which translated means “Sultan's delight”, is no exception. Rich and brimming with flavour, this Turkish dish will have your family and friends begging for more. Something well worth adding to your favourite meals collection!
Ingredients
For the Stew
- Lamb - 500g (chopped in 25 mm cubes)
- Tomatoes -3 medium- chopped
- Fresh Chillies - 1 to 3 (Serrano, Scotch bonnet, Birdseye or similar) - adjust to taste
- Large onion, finely chopped
- Crushed garlic - 3 cloves finely chopped
- Bay leaves - 2
- Tomato paste - tablespoon
- Dried oregano -1 teaspoon
- Dried thyme - I teaspoon
- Olive Oil - 1 tablespoon
- Butter- I tablespoon
- Salt and pepper for seasoning
For the Puree
- Aubergines - 3 medium to large
- Aleppo Chilli Flakes- 1 teaspoon (optional) * (see note)
- Grated parmesan - 1 cup
- Butter - 1 tablespoon
- Corn flour - 2 tablespoons
- Milk - 2 cups
- Chopped flat leaf parsley to garnish
Instructions
Pre-preparation
- Mix together olive oil, garlic, bay leaf, tomato paste, and the onion. Add meat and marinate in the refrigerator (in a ziplock bag or non-metallic bowl covered with cling film). Once marinated remove from the container. Reserve marinade.
For the meat
- Melt 1 tablespoon of butter and brown meat. Season with salt and pepper
- Add reserved marinade mixture and chillies to the pan and sauté until onions are golden. Add herbs and tomatoes and bring to the boil. Lower heat and cook until tender and sauce thickens. (approx. 45 minutes). Add water if it appears that the stew is becoming dry. We are aiming for a nice thick gravy
For the eggplant puree
- Heat your oven to 240 degrees Celsius.
- Smear butter on a roasting pan (or use non-stick baking sheets) and add aubergines. Roast for 20 - 25 minutes until tender. Cut and remove the flesh with a spoon and mash. Be careful, it will be hot! Discard seeds and pips.
- Mix the cornflour into milk and stir well. Add to a saucepan and cook over a medium heat, stirring continuously otherwise it will form lumps. Stir until you have a nice thick white sauce
- Continuing to stir, add aubergine,. Mash, and mix well. Finally, stir in cheese and sprinkle with Aleppo powder.
To serve
- Place a portion of the puree on a plate and spoon meat stew over. Sprinkle with chopped parsley.
Notes
Aleppo powder can be substituted by red chilli flakes or cayenne pepper. You might want to use a little less depending on your tolerance to heat.
This recipe yields 4 - 5 portions
Keywords Hunkar Begendi with chilli
This recipe yields 4 - 5 portions
Keywords Hunkar Begendi with chilli
