Hunkr Begendi (Eggplant Puree With Braised Lamb) Recipe
Recipe By Taste
Melt-in-the-mouth lamb with smoky eggplant puree is a turkish delight. Take it slow to get maximum flavour and tenderness from the lamb, then tame its peppery flavour with creamed eggplant with a hint of lemon.
Ingredients For Hunkr Begendi (Eggplant Puree With Braised Lamb) Recipe
3 piece 2 lamb leg mini roasts, fat trimmed, cut into cm
2 tablespoon Olive oil
15 gram Butter
2 Brown onions, finely chopped
1 Red capsicum, finely chopped
1 Green capsicum, finely chopped
2 Garlic Cloves, Finely Chopped
1 teaspoon Ground allspice
pinch Cayenne pepper
500 milliliter Massel chicken style liquid stock
185 milliliter Passata
3 Dried bay leaves
2 Eggplants
50 gram Butter, extra
50 gram Plain flour
500 milliliter Milk
70 gram Finely Grated Parmesan
1 tablespoon Lemon juice
Nutrition value
387
calories per serving
23 g Fat25 g Protein20 g Carbs3 g FiberOther
Current Totals
23 g Fat
25 g Protein
20 g Carbs
3 g Fiber
MacroNutrients
Carbs
20 g
Protein
25 g
Fiber
3 g
Fats
Fat
23 g
Vitamins & Minerals
Calcium
265 mg
Iron
3 mg
Vitamin A
210 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
55 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
56 mg
Manganese
1 mg
Phosphorus
349 mg
Selenium
24 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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