The Sauced Chef

Sultan’s Delight

Makes 6 -8

1 deep pan with cover

1 small saucepan for puree

wooden spoon

spatula

fork

3 tbsp butter

2 onions finely chopped

2 lbs cubed lamb leg (can be shank as well)

2 garlic cloves minced

2 large green peppers seeded and chopped

2 large tomatoes seeded and chopped (I prefer roma)**

2 1/2 cups water, hot

1/2 tsp black peppercorns whole

2 tsp tomato paste

salt tt

Eggplant puree

5 oz  butter

3 tbsp flour

3 lbs eggplants

2 cups warm whole milk

4 heaping tbsp Ka-ar cheese or cheddar, grated

Nutmeg TT

S/P TT

1. Gently fry the onions in the butter until softened. Add the cubed meat and cook over medium heat, stirring occasionaly until the juice has evaporated.
2. Add the garlic, green pepper and diced tomato and cooked until the juice has evaporated and the tomatoes have softened.
3. Add the hot water, peppercorns, tomato paste and salt. Cover and bring to a boil. Lower the heat and simmer for about an hour, or until the meat is tender.
4. For the puree, melt the butter in a small saucepan and sprinkle the flour in until slightly colored, remove from heat.
5. Pierce the eggplant skins in several places and cook over a charcoal fire, gas flame or roast them in the oven until the flesh is tender.  It is important to get a char on the skin before roasting!
6. Holding the eggplant by the stalk, scrape away the skin, than cut off the stalk.
7. Add that mush to the flour/butter saucepan and mash it with fork
8. Place the saucepan over heat and cook gently, beating with a wooden spoon.  Gradually add the warm milk and salt/pepper.  When the mixture begins to bubble, remove from heat
9. Add the grated cheese and nutmeg, stir well.
10. When serving, put lamb mixture on plate first than make hollow in center to pour in the puree.

** On my upcoming web tv series “The Quest”, you will see some aspects of this dish made live! Please try to contain your excitement, saucies!

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