Dinner for 4

Hunkar Begendi

Name: Hunkar Begendi
Total time: 105 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 1/2 lb lamb; 1/4 tsp salt; 1/4 tsp pepper; 1 large onion; 1/2 green pepper; 3 cloves garlic; 2 tbsp olive oil; 1 tsp dried thyme; 1 tsp dried oregano; 1 tbsp tomato paste; 1 cup light stock or water; 3 lb eggplant; 3 tbsp butter; 3 tbsp flour; 1 1/4 cups milk; 1 1/2 oz grated parmesan

Tender lamb in tomato sauce is served over creamy roasted eggplant thickened with butter, flour, milk, and parmesan.

$6.04per serving $$$$

105 minstart to table

4servings

Middle Eastern High-protein Family Dinners

Ingredients

1 1/2 lb lamb
1/4 tsp salt
1/4 tsp pepper
1 large onion
1/2 green pepper
3 cloves garlic
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
1 tbsp tomato paste
1 cup light stock or water
3 lb eggplant
3 tbsp butter
3 tbsp flour
1 1/4 cups milk
1 1/2 oz grated parmesan

Steps

Heat the oven to 425 F and season the lamb with salt and pepper.
Heat the oil in a 5-quart pot over medium-high heat, brown the lamb for 10 minutes, and transfer it to a plate.
Cook the onion, green pepper, and garlic in the pot for 5 minutes, then add the tomatoes, thyme, oregano, tomato paste, and stock.
Return the lamb to the pot, cover, and simmer for 45 minutes, until tender and at least 145 F.
Roast the eggplants on a baking sheet for 35 minutes, turning once, then scoop out and mash the soft flesh.
Melt the butter in a saucepan, stir in the flour for 1 minute, whisk in the milk, and cook for 6 minutes.
Stir in the eggplant and parmesan, then serve the lamb over the creamy mixture.

Main ingredient on sale this week? See what to make with lamb on sale.