This dish is said to have first been prepared in the imperial kitchens for Sultan Murad IV in the early 1600s.
Active time: 45 min Start to finish: 3 1/2 hr
Makes 4 servings.
INGREDIENTS
- for lamb
- 2 1/4lb boneless lamb shoulder, trimmed and cut into1-inch cubes
- 2tablespoons unsalted butter
- 1large tomato, peeled , seeded, and finely chopped
- 1 1/4cups water
- 1teaspoon saltfor eggplant purée
- 3tablespoons fresh lemon juice
- 1large eggplant (1 1/2 lb)
- 3tablespoons unsalted butter
- 3tablespoons all-purpose flour
- 1cup whole milk
- 3tablespoons finely grated kasseri, pecorino fresco, or semihard sheep’s-milk cheese
- 1 1/4teaspoons kosher salt
DIRECTIONS Braise lamb:
Pat one third of lamb dry and season with salt and pepper. Heat 1/2 tablespoon butter in a 4-quart heavy pot over moderately high heat until foam subsides, then brown seasoned lamb, turning occasionally, about 6 minutes. Transfer to a plate and brown remaining lamb in same manner in 2 batches, adding more butter if necessary.
When third batch of lamb is browned, return rest of lamb with any juices to pot and add tomato, water, and salt. Cook at a bare simmer, covered, stirring occasionally, until meat isvery tender, 2 1/2 to 3 hours. Seasonwith salt and pepper.
Make eggplant purée while lambis cooking:
Prepare grill for cooking.
Fill a large bowl with cold waterand add lemon juice.
Prick eggplant in several places with a skewer or toothpick (to prevent bursting). Grill eggplant, turning occasionally, until charred all overand tender inside, about 15 minutes. Remove from heat and cool slightly (eggplant will collapse), then peelwith a sharp small knife while still warm, leaving stem intact. (This makes the eggplant easier to handle—it may fall apart otherwise.)
Soak eggplant in lemon water15 minutes, then transfer to a colander. Discard stem and drain eggplant flesh 45 minutes.
Melt butter in a 9- to 10-inch heavy skillet over moderate heat, then whisk in flour and cook, stirring constantly, until roux just begins to brown, 3 to 4 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until thick, about 3 minutes.
Add drained eggplant and stir, mashing with a fork, until incorporated. Stir in cheese and salt and season with pepper.
Serve eggplant topped withbraised lamb.
Cooks’ note:
• Eggplant can be broiled—on a baking sheet about 4 inches from heat—but itwill not have the same distinctivesmoky flavor.