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Sultan's delight with creamed aubergine

Sultan's delight with creamed aubergine comes together with Olive Oil, Garlic Crushed, Tomato Paste, Double Cream, and Plain Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 5 clove
• 2 tbsp
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the lamb, heat the butter and oil in a heavy pan and brown the lamb for about 5 minutes, stirring frequently.

2. 2

   Add the onion and garlic and sweat for a couple of minutes.

3. 3

   Add the tomato paste, thyme, oregano, cloves, allspice, cumin, stock and salt and freshly ground black pepper.

4. 4

   Bring to the boil and simmer with the lid off for about an hour until the stew is thick and the meat tender.

5. 5

   For the aubergine, bake the aubergines in the oven for about 40 minutes or until blistered and softened. Leave to cool slightly.

6. 6

   In a saucepan warm the milk and cream.

7. 7

   In another pan melt the butter, then work in the flour.

8. 8

   Slowly add the warm milk and cream to the butter and flour and stir to make a thick white sauce.

9. 9

   Add the aubergine purée, the cheese, chilli flakes, salt and freshly ground black pepper. Cook for about 5 minutes.