Login to Save Like

Ingredients

• 1.8 kg leg lamb
• 200 ml plain yogurt
• 30 ml tomato pure
• 60 ml red wine
• 60 ml olive oil
• 4 cloves garlic, crushed
• 1 tsp salt
• 1 tbsp black pepper
• 1 tsp cayenne pepper

• 675 g aubergines
• olive oil, for rubbing
• 40 g butter
• 40 g plain flour
• 275 ml full-fat milk
• 25 g parmesan
• 55 g feta cheese, crumbled

• 1 handfuls coriander
• extra virgin olive oil, for drizzling
• cayenne pepper, for sprinkling
• saffron couscous
• on-the-vine tomatoes, roasted

Description

A Turkish Classic: Roast Lamb On A Creamy Aubergine Sauce Known As Hunkar Begendi, Meaning ‘the Sultan Likes It’

UK TV