Hunkar begendi lamb on smoked aubergine puree
Tender lamb stew in tomato served on a silky smoked aubergine and cheese puree.
- Time1 hr 30
- LevelMedium
- Costabout £4.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Brown the lamb in the oil in a heavy pan in two batches, about 5 minutes each. Remove and set aside.
10 min - 2
Fry the onion in the same pan for 5 minutes. Add the garlic, tomato purée and pepper and cook for 2 minutes.
7 min - 3
Return the lamb, add the tomatoes and water, cover and simmer very gently for 1 hour until the lamb is tender.
60 min - 4
Meanwhile, char the aubergines directly over a gas flame or under a very hot grill, turning, for 15 minutes until blackened and collapsed. Scoop out the soft flesh and mash it, discarding the skin.
15 min - 5
Melt the butter, stir in the flour for 1 minute, then whisk in the milk to make a thick sauce. Beat in the aubergine and cheese and warm through for 3 minutes.
3 min - 6
Spoon the smoky puree onto plates, top with the lamb stew and scatter with parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.