Hunkar Begendi
Ingredients
- Stew ⓘ
- 1 large onion, sliced ⓘ
- 1 tablespoon vegetable oil
- 1 1/2 lbs lamb, cut into 3/4 inch cubes ⓘ
- 2 garlic cloves, chopped ⓘ
- 1 lb tomatoes, peeled and chopped ⓘ
- 1 teaspoon sugar ⓘ
- Eggplant Cream Sauce ⓘ
- 1 lb eggplant ⓘ
- 2 tablespoons lemon juice ⓘ
- 4 tablespoons butter ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 2 cups hot milk ⓘ
- 1/4 teaspoon grated nutmeg ⓘ
Instructions
- Stew: Fry the onion in the oil till soft. Add meat and brown. Add garlic and cook for a few seconds longer.
- Add tomatoes, sugar, and salt and pepper to taste.
- Add water to cover and simmer with the lid on for about 1 or 1 1/2 hours, till meat is very tender.
- If necessary, add more water or let the sauce reduce a bit to get a good saucy consistency.
- Eggplant Sauce: Prick eggplants all over and roast in a very hot oven (500 degrees or as hot as your oven goes) for 30 minutes, until eggplants soften and skin chars. Cool and peel carefully.
- Put lemon juice in a bowl of water and put peelec eggplants in acidified water to keep them white.
- Melt butter in saucepan, add flour and stiur over very low heat for 2 minutes or until well-blended. Remove from the heat and add milk gradually, beating vigorously. Season with nutmeg, salt and pepper to taste. Cook ove rlow heat for 15 minutes, until sauce thickens.
- Drain the eggplants in a colander and squeeze out as much water and juice as possible. Chop in the colander and mash with a fork (I think this step is meant to allow additional drainage).
- Mix with the milk sauce until well blended. Return to the heat, add grated cheese, stir until melted and add more salt and pepper if necessary.
- Serve the stew with the eggplant cream in a ring around it. Serve with rice.
Nutrition & Diet Analysis (per serving)
909
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).