Braised Lamb Over Silky Eggplant Puree ( Sultan's Delight)
- 2 1/4 pound boneless lamb shoulder, trimmed and cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1 large tomato, peeled , seeded, and finely chopped
- 1 1/4 cups water
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
- 1 large eggplant (1 1/2 pound)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 3 tablespoons finely grated kasseri, pecorino fresco, or semihard sheeps-milk cheese
- 1 1/4 teaspoons kosher salt
- Pat one third of lamb dry and season with salt and pepper.
- Heat 1/2 tablespoon butter in a 4-quart heavy pot over moderately high heat until foam subsides, then brown seasoned lamb, turning occasionally, about 6 minutes.
- Transfer to a plate and brown remaining lamb in same manner in 2 batches, adding more butter if necessary.
- When third batch of lamb is browned, return rest of lamb with any juices to pot and add tomato, water, and salt.
- Cook at a bare simmer, covered, stirring occasionally, until meat is very tender, 2 1/2 to 3 hours.
- Season with salt and pepper.
- Prepare grill for cooking.
- Fill a large bowl with cold water and add lemon juice.
- Prick eggplant in several places with a skewer or toothpick (to prevent bursting).
- Grill eggplant, turning occasionally, until charred all over and tender inside, about 15 minutes.
- Remove from heat and cool slightly (eggplant will collapse), then peel with a sharp small knife while still warm, leaving stem intact.
- (This makes the eggplant easier to handleit may fall apart otherwise.)
- Soak eggplant in lemon water 15 minutes, then transfer to a colander.
- Discard stem and drain eggplant flesh 45 minutes.
- Melt butter in a 9- to 10-inch heavy skillet over moderate heat, then whisk in flour and cook, stirring constantly, until roux just begins to brown, 3 to 4 minutes.
- Add milk in a stream, whisking, and bring to a boil, whisking.
- Reduce heat and simmer, whisking occasionally, until thick, about 3 minutes.
- Add drained eggplant and stir, mashing with a fork, until incorporated.
- Stir in cheese and salt and season with pepper.
- Serve eggplant topped with braised lamb.
lamb shoulder, unsalted butter, tomato, water, salt, lemon juice, eggplant, unsalted butter, allpurpose, milk, pecorino fresco, kosher salt
Taken from www.epicurious.com/recipes/food/views/braised-lamb-over-silky-eggplant-puree-sultans-delight-105018 (may not work)