Lamb cooked in Tentura sauce and wrapped in aubergine slices

A delicious traditional recipe from Patras, in Peloponnese area. The liqueur "Tentura" makes the difference in the tomato sauce of this dish. Tentura is a liqueur traditionally produced in the city of Patras since the 15th century! It contains alcohol, water, sugar and fermented essences of cloves, cinnamon, nutmeg, and citrus fruits. Tentura has a dark orange-red colour and an alcohol content of around 25% by volume. It is served chilled, in a small glass. It can also be added in espresso coffee, which is then called "coretto". If you can find Tentura it is the best choise for this recipe but you cun substitute with any good quality red sweet wine

From the TV cooking programme "Nistiko Arkoudi" (Hungry Bear)

Ingredients (for 4 people):
500gr. lamb thigh (bone in)
300gr. fresh tomatoes, grated
2 tbsp of olive oil
2 onions, chopped
1 clove of garlic, minced
1 glass of liqueur Tentura (see notes on top)
1/4 tsp of ground cumin
1/2 tsp of sugar
1/2 tsp of ground cinnamon
1/2 tsp of ground cloves
1/2 tsp of ground nutmeg
salt
pepper
1 tbsp of balsamic vinegar
4 aubergines
some fresh spearmint leaves for garnish

Method:
Season the lamb well with salt and pepper.

In a medium pot heat the olive oil in medium to high heat and add the meat to sauté until it gets coloured all around. Add the onions and the garlic and keep stirring until they get soft. Pour over with the Tentura (or sweet red wine) and stir.

Reduce the heat to medium and add in the pot the tomatoes, the sugar and the spices. Stir, cover the pot with the lid and let the meat slowly cook for 1,5-2 hours, until the meat is tender and the sauce nice and thick.

While the meat is cooking prepare the aubergines. Wash them and half peel their skin (meaning peel a strip and then leave a bit of skin on and then peel the next strip etc). Cut in medium thickness slices lengthwise. Put them in a big bowl full of water and let them soak for 10 minutes.

Drain well and squeeze to get off the excess water and pat dry. Place the aubergines in baking dish and cook under hot grill for a few minutes. Take out of the oven and drizzle with the balsamic vinegar on the top. Leave aside to cool.

When the lamb is ready take the bone off and cut the meat into small pieces, cleaning any excess fat. Put it back in the pot with its sauce.

This dish usually goes with mashed potatoes, which you will make according to your usual recipe.

To assemble, serve on each plate a few tablespoons of mash and on the top place (like a cross) 4 aubergine slices. In the middle press a bit to make a small nest and put some of the meat together with some of the sauce and then cover up with the aubergines, almost sealing the meat in (see photo).

Serve immediately while it is still hot.