Hünkar Beğendi

1. Cut the lamb into 3 cm cubes, then brown the pieces in the olive oil over high heat in a heavy pot until well coloured on all sides, about 6 minutes.
2. Add the chopped onion and diced green pepper and cook until softened, then stir in the tomato paste and chopped tomato and fry for 2 minutes until the paste darkens.
3. Pour in the hot water, season, cover and simmer gently for about 1 hour 15 minutes until the lamb is fork-tender and the sauce has reduced to a glossy gravy.
4. Meanwhile, char the whole eggplants directly over a flame or under a hot grill, turning, until the skins blacken and the flesh collapses, then peel and chop the smoky pulp and toss it with the lemon juice.
5. Melt the butter in a saucepan, whisk in the flour and cook for 1 minute, then gradually whisk in the warm milk and simmer until thickened into a smooth béchamel.
6. Beat the eggplant pulp into the white sauce, stir in the grated cheese until melted and the purée is creamy, and season with salt and pepper.
7. Spoon the warm eggplant beğendi onto plates, make a hollow in the centre and pile the hot lamb stew on top, then serve immediately while both are piping hot.

You'll use: Grill / broiler · Frying pan / skillet · Saucepan · Pan · Large pot