{Ottoman Lamb with Eggplant Bechamel}

This recipe was torn excitedly from the Epicure! the name alone was enough to make me want to make it, it is a bit long winded I won't lie to you but its worth the fuss, I made the lamb the day before to break it up a bit but also because dishes like this taste better the next day anyway. 


Also half of it got put into the freezer because this recipe feeds 4 to 6 peeps, it would be great for a dinner party you could serve a green salad along with it, I will definitely make it again, I am kiwi girl after all and a sucker for slow cooked lamb.

...the lamb

1kg lamb diced into large chunks

150g capsicum paste

olive oil

2 cloves garlic, chopped

2 red capsicums, diced

12 kalamata olives, pips removed

500ml tomato sugo

1 tbsp dried oregano

3 bayleaves

150ml red wine

handful flatleaf parsley

1 tbsp cumin

1 tbsp paprika

1/2 tsp chilli powder

1 tsp sugar

s+p

...the bechamel

1 large eggplant

60g butter

1/3 cup plain flour

4 cups milk

75g parmesan

s+p

Heat some olive oil in a big casserole with a lid (a la le crueset) and add the diced onion, allow it to soften but not colour, add in the capsicums, lamb and capsicum paste and cook for a few minutes then add in the garlic, olives, oregano, tomato sugo, wine and bayleaves, simmer for a few more minutes then chuck in the cumin, paprika, chilli, sugar, s+p and 400ml water, put on the lid and simmer really gently for three hours, stirring occasionally.

Meanwhile prick and bake the eggplant in a hot oven (200) for about 50 minutes or until it feels very soft when you press it and the skin is wrinkled. When cool enough to handle, peel away the burnt skin and discard along with the stalks, puree the flesh.

Make the bechamel sauce by melting the butter on a low heat, add the flour and stir well to make a roux, cook it for a couple of minutes then, slowly add the milk whisking thoroughly to get a smooth consistency and cook for about 10 minutes till thick. Add the pureed eggplant, a little s+p and simmer gently for another couple of minutes, remove from the heat, stir in the cheese till melted.

To put the dish together, spoon the lamb into the bottom of your serving dish then dollop / drizzle on the eggplant bechamel, bake uncovered at 180 till bubbling and brown, about half an hour. Serve on cous cous with a good scattering of fresh flat leaf parsley.