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dinner Hunkar begendi (lamb with smoked aubergines)
ngredients 3 medium aubergines 3 lemons, juice only 2 tbsp olive oil 3 large onions, peeled, chopped 400g/14oz neck of lamb, diced in cubes salt and freshly ground black pepper 400g/14oz tin chopped tomatoes ½ tsp ground cumin ½ tsp sweet Hungarian paprika 400ml/14fl oz strong lamb stock small bunch parsley, finely chopped 15g/½oz butter 1 tbsp cornflour 300ml/10½fl oz milk 50g/2oz Kashkaval or Gruyere cheese, grated (Kashkaval is hard cheese sold in Turkish shops. Cheddar is a decent substitute.)
Method 1. Place each aubergine securely onto a long-handled fork and hold directly over a naked gas flame, turning regularly, until the aubergines are evenly charred and soft. If you have an electric cooker, then you can place the whole aubergine directly on top of your hot plate and cook, turning regularly, as above. 2. Place the cooked aubergines in a plastic bag and tie them to sweat and cool. This makes peeling them a lot easier. 3. Half-fill a large bowl with cold water and add the lemon juice. 4. When cool enough to handle, peel away the blackened skin and discard, placing the warm flesh in the bowl of lemon water. Leave to soak for about 30 minutes. (This will give the cooked aubergines their characteristic almost creamy white colour.) Squeeze the aubergines dry and discard the water. 5. Mash the aubergine flesh with a fork and set aside. 6. Meanwhile, heat the olive oil in a large non-stick pan and add the onions. Cook for 3-5 minutes until just golden in colour. 7. Add the lamb and season, to taste, with salt and freshly ground black pepper. Cook the meat so that it browns evenly, then add the chopped tomatoes, cumin and paprika. Stir and bring to boil, then reduce the heat to a simmer. 8. Add the stock and simmer, uncovered, for about an hour, until the meat is tender and the sauce has thickened. 9. Sprinkle with parsley and keep warm. 10. To finish preparing the aubergines, melt the butter in a medium heavy-based saucepan and add the cornflour, stirring well. 11. Slowly pour in the milk, stirring well, to make a smooth creamy sauce. 12. Add the grated cheese and stir into the sauce. 13. Add the mashed aubergines and stir well to combine. 14. To serve, place some hot aubergine purée onto a plate accompanied by tender succulent lamb cubes in tomato sauce.
