Hunkr Begendi (Eggplant Puree With Braised Lamb) Recipe

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