A super delicious dish, rich in flavors, for a perfect Sunday meal Try it with beef if you wish. It is absolutely tender and to die for!
Serves: 4-5 Preparation time: 10′ Cooks in: 2h Ready in: 2h
2 kgr lamb shoulder, in portions
½ cup extra-virgin olive oil
2 large onions, grated
400g tinned tomatoes
2 tbsp tomato paste
1 tsp sugar
2-3 black peppercorns
salt, freshly ground black pepper
For the roasted eggplant mash:
6 large eggplants
2 tbsp butter
2 tbsp flour
1 cup milk
2 cups mixed cheese grated (feta, parmesan etc)
Char grill eggplants until skin has blackened. Transfer in a bowl and cover with plastic wrap until cool enough to handle. Peel carefully. Squeeze flesh until most juice has been drained. Whizz warm eggplant in a food processor, until you get a smooth paste.
In the meantime, in a large pot heat oil, cook lamp portions until nicely browned. Add and cook onions for 2-3 minutes until tender. Stir in tomatoes, tomato paste, sugar, peppercorns and season well with salt and pepper. Cover pot with lid, lower down heat and simmer for 1,5-2 hours until lamb is really tender and sauce thickens.
10 minutes before serving, melt butter in a pan and whisk in flour. When flour cooks a little add milk slowly, whisking at all times until you get a thick béchamel. Stir in eggplant flesh and grated cheese. Season with pepper and salt to taste.
Serve eggplant mash on plates with lamp and rich sauce on top.
Photo Konstantinos Kafiris – Food styling Antonia Kati
Και η ελληνική συνταγή: Αρνάκι με πουρέ μελιτζάνας