← Nouns Cooking · Lebanese & Turkish

Ingredients

• 600 g boneless lamb shoulder or leg, cut into 2–3 cm cubes
• 2 tbsp Olive oil
• 2 Onion, finely chopped
• 3 cloves Garlic, sliced
• 1 tbsp Tomato purée (paste)
• 1 tsp Turkish pepper paste (optional)
• 3 Tomato, peeled and diced
• 500 ml hot water
• ½ tsp Dried thyme (optional)
• 4 medium aubergines (about 1.2 kg)
• ½ Lemon, juiced
• 40 g Butter
• 3 tbsp Plain (all-purpose) flour
• 400 ml whole milk, warmed
• 60 g kaşar or mild cheddar (or parmesan), finely grated
• 1 pinch Nutmeg
• Salt
• Black pepper
• 1 handful Parsley, chopped

Method

1. Heat the oil in a heavy pan over high heat and brown the lamb in batches for 6–8 min until well coloured. Add the onions, lower the heat to medium and cook for 5 min until soft.
2. Stir in the garlic, tomato paste and pepper paste for 1 minute, then add the tomatoes and cook for 3 min. Pour in the hot water, add the thyme and season. Cover and simmer gently for 1 hour, until the lamb is tender and the sauce has thickened; uncover for the last 10 min if it is thin.
3. Meanwhile, char the aubergines directly over a gas flame or under a very hot grill for 15–20 min, turning, until the skins are blackened and the flesh has completely collapsed.
4. When cool enough to handle, peel off the skins and drop the flesh into a bowl of water with the lemon juice for 10 min to keep it pale. Squeeze it dry and chop finely, or mash.
5. Melt the butter in a pan over medium heat, stir in the flour and cook for 2 min without browning. Gradually whisk in the warm milk and cook for 3–4 min until thick.
6. Beat in the aubergine, then the cheese and nutmeg, and stir over low heat for 2 min until smooth and creamy. Season.
7. Spread the purée on a warm platter or plates, make a hollow in the middle and spoon the lamb and its sauce into it. Scatter with parsley and serve.

Tips

• Charring the aubergines over a flame gives the purée its signature smoky flavour; the oven works but tastes milder.
• Beef chuck also works; give it an extra 30 minutes of simmering.

Sources

Written in our own words after cross-checking these recipes:

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