Hunkar Begendi

Method

1. Melt the butter in a heavy-bottomed pan over medium-high heat, then add the cubed lamb and sear for 8 minutes, turning occasionally, until browned on all sides.
2. Reduce the heat to medium-low and continue cooking the lamb for a further 20 minutes until tender and cooked through.
3. While the lamb rests, scoop the flesh from the roasted eggplant and mash it thoroughly in a bowl until smooth.
4. Warm the cream-cheese sauce in a small saucepan over low heat for 3 minutes, then fold in the mashed roasted eggplant until fully combined into a silky beğendi base.
5. Spread the eggplant and cream-cheese mixture evenly across a serving platter, then arrange the seared cubed lamb on top before serving immediately.