Hünkar Beğendi, a classic Turkish recipe

Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
4 medium aubergines

Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
900 g leg of lamb, 2 Tbsp flour, 1 tsp mild chilli powder, ½ tsp salt, freshly ground black pepper
Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
3 Tbsp olive oil, 1 tsp sugar
Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
2 medium onions
Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
4 cloves garlic, 1 green capsicum
Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
4 medium tomatoes, 2 Tbsp sundried tomato paste, 1 tsp dried oregano
Add the stock and bring to boil.
500 ml chicken stock
Lower the heat right down, cover and leave to simmer for 1-1½ hours, until the lamb is cooked right through and beautifully tender.

The aubergines should be fairly cool now, scrape out the soft pulp and place in a chopper. Throw away the skins.
Chop or blend to a smooth purée and set aside.
Now, let's make some Bechamel Sauce. Melt the butter in a medium sized saucepan over medium heat.
3 Tbsp butter
Add the flour and whisk with a small whisk or wooden spoon for 2 minutes until the roux has thickened, is bubbling and gives off a lovely cooked aroma.
3 Tbsp flour
Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
500 ml whole milk
Cook the bechamel sauce for 4-5 minutes until it thickens to the consistency of custard.
Take it off the heat and stir in both cheeses until they melt. Shouldn't take more than a minute.
30 g parmesan cheese, 30 g medium cheddar
Now, stir in the aubergine purée, a pinch of salt and some freshly ground black pepper until it's all completely mixed in and you have a beautiful aubergine cheese sauce. Check the salt and add more if necessary.
salt and pepper
Stir in half the chopped parsley.
1 large handful fresh parsley

You have 2 choices: serve the whole lot in a large platter or divide everything into individual plates. Whatever you go with, pour the smoky aubergine sauce onto a plate and top with the lamb stew.
Scatter with the other half of the parsley and serve with plenty of bread.

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