Summary

Ingredients

• 1 kg lamb, cut into cubes, preferably from the leg
• 2 tablespoon tomato paste
• 2 tablespoon paprika paste (beaver salcasi)
• 2 cloves garlic, peeled and mashed
• 2 onion (s), finely chopped
• 2 bay leaves
• 2 bell peppers, green, peeled and finely chopped
• 4 tomato (s), sliced
• 3 tablespoon butter
• 0.5 ½ cup parsley, smooth, finely chopped
• 1 ½ cup water, hot
• 4 large eggplant (s)
• 0.25 ¼ cup butter
• 0.25 ¼ cup flour
• 1 cup milk
• 0.5 ½ cup sheep`s cheese (Kasar peyniri or Kashkaval), hard, grated

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Instructions

1. Mix the lamb with tomato paste, paprika paste, garlic and half of the onions in a bowl, season with salt, pepper and add the bay leaves. Cover and leave to marinate in the refrigerator for about 6 hours.
2. Sweat the rest of the onions in the butter, add the lamb, green peppers and the tomatoes, bring to the boil, reduce the heat and stew for approx. 45 minutes until the meat is cooked. Stir in the chopped parsley.
3. For the aubergine puree, grill the aubergines or bake them in the oven until the skin is black and the aubergines are soft. Let cool, peel off the skin and mash the inside.
4. Melt the butter in a pan, add the flour, then the milk and the aubergine puree. Cook for 6-7 minutes. In the last 2 minutes add the grated cheese.
5. Divide the aubergine puree on four plates and place the lamb in the middle.