Sultan's Delight With Aubergine & Parmesan Puree Recipe

Ingredients

• 4 aubergines (these will be used in the purée but cooked with the peppers)
• 3 red peppers
• 1 head of garlic, left whole
• 2 red onions, with skins
• Olive oil
• 1kg / 2lb 4oz lamb neck fillets, whole
• 1 tablespoon dried oregano
• 6 large tomatoes, diced (or use a tin of chopped tomatoes)
• 2 teaspoons Gran Luchito chipotle chilli paste
• 500ml / 2 cups water
• 250ml / 1 cup red wine
• 1 tablespoon red wine vinegar
• 2 anchovies (from a jar)
• 1 tablespoon tomato purée
• A small bunch of coriander, leaves and stalks chopped separately
• Salt and freshly ground black pepper
• 30g / 1oz butter
• 3 tablespoons plain flour
• 400ml / 14fl oz milk
• 100g / 3½oz Parmesan cheese, grated, plus extra for serving
• A small bunch of parsley leaves
• A handful of flaked almonds, gently toasted
• Simple flatbreads