Lamb With Eggplant Puree
|Butter||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Lamb leg||2 Pound, cubed|
|Onions||3 , finely grated|
|Kefalotiri/Parmesan cheese||2 Tablespoon, grated (Adjust Quantity As Needed)|
|Water||1 Cup (16 tbs)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
|Tomato paste||2 Teaspoon|
|Green pepper rings||4 , thinly sliced|
|Cream||1 Cup (16 tbs)|
Melt the 1/2 cup butter in casserole, add meat and onions, and brown well over moderate heat.
Add tomato paste mixed with water and salt and pepper.
Bring mixture to a boil, cover, and simmer for 1 1/2 to 2 hours or until meat is done and sauce is thick.
Prick eggplants and place whole, with skin on, in a hot oven or broiler.
Cook until tender.
Strip off charred skins and mash eggplant.
Add cream, milk, the 1/4 cup butter, and grated cheese.
Stir in bread crumbs and correct seasoning.
Mix well and heat, stirring constantly, until mixture becomes a thick puree.