Description
Turkish Hünkar Beğendi is a delicious dish made with tender lamb and a creamy, smoky eggplant puree.
Ingredients
Scale
- 500 grams lamb, cut into cubes
- 2 large eggplants
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 cups chicken or beef broth
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
Instructions
- Roast the eggplants over an open flame until charred and soft, then peel and mash.
- In a pot, sauté onion and garlic until translucent.
- Add lamb cubes and cook until browned.
- Stir in tomato paste, paprika, and broth; simmer until lamb is tender.
- In a separate pan, melt butter and stir in flour to make a roux.
- Gradually add milk and whisk until smooth and thickened.
- Combine mashed eggplant with the roux mixture.
- Serve the lamb over the creamy eggplant puree.
Notes
- For extra flavor, add a pinch of smoked paprika.
- Serve with rice or bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Turkish
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 7 grams
- Protein: 40 grams
- Cholesterol: 70 milligrams