Sultan's Delight: Lamb Stew on Smoky Eggplant and Kashkaval Puree

What you need

• 600 g (1 1/3 lb) boneless lamb leg, cut into 3 cm (1 in) cubes
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 green pepper, finely chopped
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 medium tomatoes, peeled and chopped
• 1 kg (2 lb) eggplants, about 3 medium
• 1 tbsp lemon juice
• 40 g (3 tbsp) butter
• 2 tbsp all-purpose flour
• 250 ml (1 cup) milk, warm
• 60 g (2 oz) kashkaval, grated

Method

Restated from the original video

1. 1

   Season the lamb with half the salt and the pepper.

2. 2

   Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb in 2 batches, 6-8 min per batch, and set aside.

3. 3

   Lower the heat to medium. Cook the onion and green pepper in the same pot until soft, 6-8 min.

4. 4

   Add the garlic and tomato paste and stir for 1 min.

5. 5

   Add the tomatoes and return the lamb to the pot with 250 ml (1 cup) of water. Bring to a simmer, cover and cook on low heat until the lamb is tender, 60-75 min. If the sauce is thin, uncover for the last 10 min.

6. 6

   Meanwhile, prick the eggplants all over. Char them over a gas flame or grill, turning, or roast at 220 °C (425 °F) for about 40 min, until the skin is blackened and the flesh has collapsed.

7. 7

   Let the eggplants cool for 10 min, then scoop the flesh into a colander and discard the skins. Press out the liquid, toss with the lemon juice and mash with a fork.

8. 8

   Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 min without browning.

9. 9

   Pour in the milk gradually, whisking, and cook until thickened, 2-3 min.

10. 10

    Stir in the eggplant and cook on low heat until the puree is thick and creamy, 3-4 min. Take off the heat and stir in the kashkaval until melted. Season with the remaining salt.

11. 11

    Spread the puree on a platter or plates and make a hollow in the middle. Spoon the lamb stew into it and serve hot.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.