Hünkar Beğendi (Lamb Stew over Smoky Eggplant Purée)

Step 1 of 7Brown the lamb

Pat the lamb dry and season it well. Heat the olive oil in a heavy casserole over high heat and brown the cubes in two or three batches, 3-4 minutes a batch, until they are deeply coloured on at least two sides. Crowding the pan steams the meat, so give it room. Lift the lamb out.