👨‍🍳 Instructions

1. 1

   Prepare the Lamb Stew: Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Sear the lamb in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove lamb and set aside. Reduce heat to medium. Add 30g of the butter to the pot. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant. Return the seared lamb to the pot. Stir in the diced tomatoes (with their juice). Add 250ml of water or lamb broth, ensuring the liquid comes about halfway up the lamb. Bring to a simmer, then cover the pot tightly. Transfer to a preheated oven at 160°C (320°F). Braise for 1.5 to 2 hours, or until the lamb is fork-tender and easily shreds. Check periodically and add a splash more liquid if it seems dry.

   ⏱️ 2 hours 15 minutes (including braising time)
2. 2

   Prepare the Smoky Eggplant Purée: While the lamb braises, char the eggplants. You can do this directly over a gas flame (turning frequently with tongs until the skin is completely blackened and the flesh is very soft), under a broiler (turning every few minutes until charred all over), or on a grill. Place the charred eggplants in a bowl and cover tightly with plastic wrap or a lid for about 10-15 minutes to steam. This makes them easier to peel. Once cool enough to handle, cut them in half lengthwise and scoop out the soft flesh, discarding the skin. Place the eggplant flesh in a fine-mesh sieve set over a bowl and let it drain for at least 30 minutes to remove excess moisture. Finely chop the drained eggplant flesh. Alternatively, you can pulse it briefly in a food processor, but avoid over-processing into a paste.

   ⏱️ 45 minutes (including draining time)
3. 3

   Make the Béchamel Base: In a saucepan, melt the remaining 30g of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux, being careful not to brown it. Gradually whisk in the warmed milk until smooth. Continue to cook, whisking constantly, until the sauce thickens to a creamy consistency, about 5-7 minutes. Season with salt and pepper.

   ⏱️ 10 minutes
4. 4

   Combine and Finish the Purée: Add the finely chopped, drained eggplant flesh to the béchamel sauce. Stir well to combine. Add the grated Kaşar cheese and stir until melted and the purée is smooth and creamy. Taste and adjust seasoning with salt and pepper if needed. Keep warm.

   ⏱️ 5 minutes
5. 5

   Assemble and Serve: Once the lamb is tender, remove it from the braising liquid. If the sauce is too thin, you can simmer it uncovered for a few minutes to reduce slightly. Shred or cut the lamb into bite-sized pieces. To serve, spread a generous layer of the warm eggplant purée onto each plate. Top with the tender lamb stew and its sauce. Garnish with a sprinkle of fresh parsley or a drizzle of olive oil, if desired.

   ⏱️ 5 minutes