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)


Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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