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SULTAN’S FAVORITE (HÜNKAR BEĞENDİ) – LAMB STEW ON CREAMY EGGPLANT PURÉE

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SULTAN'S FAVORITE (HÜNKAR BEĞENDİ) – LAMB STEW ON CREAMY EGGPLANT PURÉE

SULTAN’S FAVORITE (HÜNKAR BEĞENDİ) – LAMB STEW ON CREAMY EGGPLANT PURÉE

A classic Turkish dish featuring tender lamb stew served over a silky, cheesy eggplant purée. The combination of rich, spiced meat and smooth, smoky purée creates a truly memorable meal.

🕒 Prep Time: 20 min

🍳 Cook Time: 1 – 1.5 hours
🍰 Servings: 3-4

Ingredients

Eggplant Purée:

  • 3 small eggplants
  • 1 tbsp lemon juice
  • 50 g butter
  • 1 heaping tbsp all-purpose flour
  • 250 ml hot milk
  • 2-3 tbsp grated Parmesan cheese
  • 1 tsp smoked salt
  • Regular salt and nutmeg, to taste

Lamb Stew Cubes:

  • 400 g lamb leg or alternative: veal or chicken, cut into cubes
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • ½ tbsp tomato paste
  • 2 tsp sweet red pepper paste
  • 1 tsp dried oregano
  • Pinch cumin (ground)
  • ⅛ tsp chili flakes
  • 1 tbsp oil
  • Salt, to taste

Instructions

  1. Prepare the lamb stew: Heat oil in a pan and brown the lamb cubes until color changes. Add onion and cook until softened. Stir in garlic and cook 1 minute more.
  2. Add tomato paste and sweet pepper paste; cook 1 minute, then season with oregano, chili flakes, and salt. Pour in 1.5 cups water, just enough to cover the meat.
  3. Simmer covered on low heat for 45 minutes to 1 hour until meat is tender and sauce thickens. For veal, cook up to 1.5 hours, adding water if needed. Remove lid near end to reduce sauce if watery.
  4. Prepare the eggplant purée: While stew cooks, halve eggplants lengthwise and score flesh in diamond patterns. Brush with oil and roast at 250°C for 20 minutes.
  5. Scoop out the flesh, drizzle with lemon juice, and drain in a sieve for 15 minutes. Chop finely.
  6. Make a béchamel sauce by melting butter, stirring in flour, and gradually whisking in hot milk until thickened. Season with smoked salt and nutmeg.
  • If eggplants have smoky flavor from grilling, smoked salt can be omitted.
  1. Stir chopped eggplant and Parmesan into béchamel until cheese melts and mixture is smooth. Adjust salt as needed.
  2. Serve lamb stew cubes with sauce atop the creamy eggplant purée, garnished with fresh parsley.

💡 Tips

  • Use fresh spices for the stew to maximize flavor.
  • Let eggplant drain well to avoid watery purée.
  • Slow simmering tenderizes meat and concentrates flavors.

🎉 Perfect For

  • Traditional Turkish meals
  • Comfort food with a gourmet touch
  • Special family dinners and festive occasions