Entree: Turkey – Ottoman Palace Cuisine – Sultan's Delight (Lamb stew served over smoked roasted eggplant purée with a creamy, cheesy béchamel)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr 30 min

Total 2 hrs 5 min

Ingredients

- 1.5 lb (680 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cinnamon
- 1/2 tsp (2.5 g) paprika
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) beef or lamb stock
- 1 cup (240 g) canned crushed tomatoes
- 1 bay leaf
- Salt to taste (about 1 tsp / 5 g)
- Freshly ground black pepper to taste (about 1/2 tsp / 1.5 g)
- 3 large eggplants (for purée), about 2.5 lb (1.1 kg) total
- 2 tbsp (30 ml) extra-virgin olive oil (for eggplant)
- 2 tbsp (30 g) unsalted butter (for béchamel)
- 2 tbsp (16 g) all-purpose flour (for béchamel)
- 1.25 cups (300 ml) whole milk, warmed
- 1/2 cup (50 g) grated kashkaval or kasseri cheese (or mild cheddar)
- 1/4 cup (15 g) finely grated Parmesan cheese
- 1 tbsp (15 ml) lemon juice
- Chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 450°F (230°C). Prick the eggplants with a fork, place on a baking sheet, and roast until the skin is charred and the flesh is soft, about 30–40 minutes; turn occasionally. When cool, peel and scoop out the flesh, drain excess liquid, then chop or mash to a coarse purée; stir in 2 tbsp (30 ml) olive oil and 1 tbsp (15 ml) lemon juice and set aside.
2. Season the lamb cubes with salt and pepper. In a heavy Dutch oven over medium-high heat, add 2 tbsp (30 ml) olive oil and brown the lamb in batches until seared on all sides; remove and set aside.
3. Reduce heat to medium, add 2 tbsp (30 g) butter to the pot, sauté the chopped onion until translucent, about 6–8 minutes. Add the garlic and spices (cumin, allspice, cinnamon, paprika) and cook 1 minute until fragrant.
4. Stir in the tomato paste; cook 1–2 minutes, then return the browned lamb to the pot. Add the crushed tomatoes, stock, and bay leaf. Bring to a simmer, cover partially, and braise gently for 1 to 1¼ hours until lamb is tender and the sauce has thickened. Adjust seasoning with salt and pepper.
5. While the lamb braises, prepare the béchamel-eggplant base: melt 2 tbsp (30 g) butter in a saucepan over medium heat. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes to form a roux. Gradually whisk in the warmed milk until smooth. Simmer gently until slightly thickened, about 3–4 minutes.
6. Remove béchamel from heat and stir in 1/2 cup (50 g) grated kashkaval (or kasseri/cheddar) and 1/4 cup (15 g) Parmesan until melted and smooth. Fold the reserved roasted eggplant purée into the cheesy béchamel until well combined; keep warm.
7. To serve, spoon a generous layer of the eggplant béchamel onto warm plates, top with several spoonfuls of the lamb stew and some sauce. Garnish with chopped parsley. Serve with crusty bread or pilaf.