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.
4.2
26 Rating -
Rate
Non Vegdiet
2hr 50minstotal
25minsPrep
2hr 25minsCook
2hr 50m.total
25m.Prep
2hr 25m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Hunkr Begendi (Eggplant Puree With Braised Lamb) Recipe
- 1/2 piece 2 lamb leg mini roasts, fat trimmed, cut into cm
- 0.33 tablespoon Olive oil
- 2.50 gram Butter
- 0.33 Brown onions, finely chopped
- 0.17 Red capsicum, finely chopped
- 0.17 Green capsicum, finely chopped
- 0.33 Garlic Cloves, Finely Chopped
- 0.17 teaspoon Ground allspice
- pinch Cayenne pepper
- 83.33 milliliter Massel chicken style liquid stock
- 30.83 milliliter Passata
- 1/2 Dried bay leaves
- 0.33 Eggplants
- 8.33 gram Butter, extra
- 8.33 gram Plain flour
- 83.33 milliliter Milk
- 11.67 gram Finely Grated Parmesan
- 0.17 tablespoon Lemon juice
Nutrition
value
value
387
calories per serving
23 g Fat25 g Protein20 g Carbs3 g FiberOther
Current Totals
- Fat23g
- Protein25g
- Carbs20g
- Fiber3g
MacroNutrients
- Carbs20g
- Protein25g
- Fiber3g
Fats
- Fat23g
Vitamins & Minerals
- Calcium265mg
- Iron3mg
- Vitamin A210mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B955mcg
- Vitamin B12< 1mcg
- Vitamin C19mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium56mg
- Manganese< 1mg
- Phosphorus349mg
- Selenium24mcg
- Zinc2mg
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
Recipe By Taste