Sultan's Delight

Instructions

1. Step 1

   Heat the oven to 240°C. Pierce the eggplants in several places, place them on a rimmed baking sheet, and roast until collapsed, deeply browned and completely tender, turning once.

   Timer: 40 min (fixed)

   Ingredients used: 4.0 piece Eggplant

   Cookware: oven, rimmed baking sheet, tongs

2. Step 2

   Cool the eggplants briefly, split them open and scoop the flesh away from the skins. Chop the flesh, place it in a mixing bowl and stir in the lemon juice.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Lemon Juice

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Heat the olive oil in a large heavy pot over high heat. Brown the lamb in batches, then transfer the browned pieces to a clean bowl.

   Timer: 10 min (fixed)

   Ingredients used: 700.0 gr Lamb Shoulder, 30.0 ml Olive Oil

   Cookware: Large heavy pot with lid, mixing bowl, wooden spoon

4. Step 4

   Reduce to medium heat and melt 1 ¼ tbsp (20 gr) butter in the pot. Add the onion and green bell pepper, then cook until softened.

   Timer: 6 min (fixed)

   Ingredients used: 20.0 gr Butter, 1.0 piece Green Bell Pepper, 1.0 piece Onion

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Add the garlic, tomato paste and paprika. Cook while stirring until the paste darkens slightly and smells fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 10.0 gr Garlic, 2.0 gr Paprika, 30.0 gr Tomato Paste

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Return the lamb to the pot and add the tomatoes, beef broth, bay leaf, ⅝ tsp (4 gr) salt and ½ tsp (1 gr) black pepper. Bring to a boil, cover and simmer over low heat until the lamb is fork-tender, then remove the bay leaf.

   Timer: 50 min (fixed)

   Ingredients used: 1.0 piece Bay Leaf, 300.0 ml Beef Broth, 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 2.0 piece Tomato

   Cookware: Large heavy pot with lid, wooden spoon

7. Step 7

   While the lamb simmers, melt the remaining 2 ¾ tbsp (40 gr) butter in a medium saucepan over medium heat. Whisk in the flour and cook without browning.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr All-Purpose Flour, 40.0 gr Butter

   Cookware: medium saucepan, whisk

8. Step 8

   Gradually whisk in the warm milk. Cook over medium heat, whisking frequently, until smooth and thick enough to coat the back of a spoon.

   Timer: 5 min (fixed)

   Ingredients used: 350.0 ml Whole Milk

   Cookware: medium saucepan, whisk

9. Step 9

   Reduce to low heat and fold the prepared eggplant into the sauce. Add the Kaşar cheese, remaining ⅝ tsp (4 gr) salt and remaining ½ tsp (1 gr) black pepper, then stir until the cheese melts and the purée is hot and creamy.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 100.0 gr Kaşar Cheese

   Cookware: medium saucepan, wooden spoon

10. Step 10

    Spread the hot eggplant purée onto serving plates and spoon the lamb stew over the center. Serve immediately.