1green capsicumbell pepper, halved, then sliced in 1cm/half in strips
4medium tomatoesroughly chopped, about 2.5cm/1 in
2Tbspsundried tomato paste
salt and pepper
1large handful fresh parsleychopped
Let's start by preparing the aubergines.
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.
While the aubergines are roasting, let's make the lamb stew.
Coat the lamb pieces with the flour, the chilli powder, the salt and a little 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.
Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
Add the stock and bring to boil.
Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.
Let's make the Beğendi.
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.
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.
Slowly, add the milk, whisking continuously. Be careful, the first drip will splutter.
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.
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.
Stir in half the chopped 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.