By Jeremy Round
My version of an Ottoman palace favourite, hünkâr beğendi, which is braised lamb served on a pile of hot aubergine purée thickened with cheese and bechamel. Here the large leg of lamb is tenderised in a yogurt marinade then baked rather than roasted, although it should take on a nice brown tomato-flavoured crust in the last 45 minutes of cooking. By itself it is good served with mashed potatoes, rice or noodles.
However rude and rustic this dish, I have a lingering affection