2 Tbs olive oil
1kg lamb, cut into 2cm cubes
1 large onion, chopped
1 bay leaf
pinch of ground cloves
2 cloves garlic, crushed
2 Tbs tomato paste
400g can chopped tomatoes
1 cup flat-leaf parsley, chopped
3 cups beef stock
125g vine-ripened tomatoes, chopped
Eggplant cream
1kg eggplants
60g butter
2 1/2 Tbs plain flour
315ml cream
2/3 cup kasseri or Parmesan cheese, grated
pinch ground nutmeg
Pita bread
reheat oven to 200C. Heat olive oil in a large deep saucepan over high heat and cook the lamb in batches for 4-5mins, or until well browned. Remove and set aside. Add onion to the pan, cook for 5mins, or until golden. Add bay leaf, cloves, garlic, tomato paste, tomato, parsley, stock and lamb. Stir well. Bring to the boil, then reduce the heat to low, cover and simmer, stirring occasionally for 1 1/2hrs, or until the lamb is very tender and the sauce is thick. Season. Meanwhile, pierce the eggplants a few times with a fork, roast them over an open flame (either a gas stove or BBQ) for about 5mins, turning occasionally, until blackened and blistered all over, This will give them a good smokey flavour. Place the eggplants in a baking tray and bake for about 30mins, or until the eggplants are shriveled and the flesh is very soft. Transfer to a colander and leave to cool. When cool, peel the eggplants, ensuring all the skin is removed and discarded. Chop the flesh and set aside. Melt the butter in a saucepan over medium hea tand add the flour. Stir for 2mins, or until it has a toasty aroma and darkens slightly. Gradually pour in the cream, whisking until smooth then add the eggplant and combine. Add the cheese and nutmeg and stir until the cheese has melted. Season. Spread eggplant cream on a serving plate then place the lamb braise in the centre and sprinkle with the chopped tomato and garnish with parsley. Serve immediately with pita bread.
