Hunkar Begendi (Lamb Stew on Aubergine Puree)

Char the aubergines directly over a gas flame or under a hot grill, turning occasionally, until the skins are blackened and the flesh is soft.

Once cool enough to handle, peel off the blackened skin and roughly chop the flesh.

Heat the olive oil in a large saucepan and brown the lamb shoulder cubes on all sides.

Add the onion and garlic and cook until softened.

Stir in the tomato paste, diced tomatoes and green pepper and cook for a few minutes.

Pour in the water, add the bay leaf, fine sea salt and black pepper, cover and simmer until the lamb is completely tender and yields easily to a fork, topping up with water as needed.

Check the lamb has reached at least 90°C with a meat thermometer, which this slow-cooked cut needs to break down fully.

Melt the unsalted butter in a small saucepan, stir in the plain flour and cook briefly to make a roux.

Gradually whisk in the milk until smooth, then add the chopped aubergine flesh and fine sea salt and cook until thickened.

Blend the aubergine mixture with a stick blender until smooth.

Spoon the aubergine puree onto plates and top with the lamb stew to serve.