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Rich Lamb Stew with Aubergine Purée (Hunkar Begendi)

A spicy tomato-based lamb stew served over a rich, cheesy aubergine purée infused with lemon and béchamel sauce.

LambTurkishHigh ProteinSlow CookedStewAubergine
Estimated Nutrition
Calories
789.1
kcal / serving
3156.4 kcal total
Carbs
25.6g
per serving
102.4 g total
Fat
51.2g
per serving
204.8 g total
Protein
56.1g
per serving
224.2 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
g
Tomato Purée
for pepper paste
1
tbsp
Red Pepper Paste
from the prepared batches
2
tbsp
Tomato Paste
for stew
Dairy
30
g
Butter
for purée
380
ml
Full-Fat Milk
for purée
75
g
Parmesan Cheese
grated
Fruits
1
piece
Lemon
juice only
GrainsCereals
30
g
Plain Flour
for roux
Liquids
200
ml
Water
hot
Meat
850
g
Lamb Shoulder
boned, cut into 3cm cubes
NutsSeeds
0.5
tsp
Salt
for pepper paste
1
tsp
Cayenne Pepper
for pepper paste
1
tsp
Dried Oregano
1
piece
Flat leaf Parsley
chopped for serving
OilsFats
30
ml
Olive Oil
for pepper paste
60
ml
Olive Oil
divided for stewing
Vegetables
660
g
Red Peppers
roasted, skins and seeds removed
4
piece
Aubergine
medium sized
1
piece
Onion
chopped
2
piece
Garlic Cloves
chopped
1
piece
Green Finger Chilli
sliced
1
piece
Green Pepper
seeds removed and sliced
3
piece
Tomatoes
peeled and chopped

Method

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