Lamb stew on smoky aubergine cream (Hünkâr beğendi)

1. Cut the lamb into 2-3 cm cubes and brown it all over in olive oil over high heat; add the finely chopped onion and cook until soft.

2. Stir in the peeled, diced tomatoes, season, add 300 ml of hot water and simmer covered for 1.5 hours until the meat is tender and the sauce has thickened.

3. Meanwhile prick the aubergines with a fork and char them all over on a gas flame or under the grill until completely soft.

4. Let them cool slightly, peel off the skin, squeeze out the flesh and chop it finely.

5. Cook the flour in the butter, gradually add the warm milk and cook to a smooth, thick sauce; stir in the aubergine and grated cheese and season with salt.

6. Spoon the aubergine cream into the middle of the plates and pile the hot lamb stew on top.

Tip: The name means the sultan liked it. The smoky flavour of the aubergine is everything, so char it over an open flame; without gas, the oven grill is the closest option.