Sauteed lamb with eggplant in a sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggplants -- ends cut off thickly sliced |
| 3 | tablespoons | Olive oil |
| 8 | Lamb cutlets -- trimmed and | |
| Sliced | ||
| 2 | Cloves garlic -- crushed | |
| 6 | larges | Tomatoes |
| Blanched, skinned -- thickly | ||
| Sliced | ||
| Salt and freshly ground | ||
| Black pepper | ||
| 2 | tablespoons | Chopped fresh mint |
| 3 | cups | Natural yogurt |
| Freshly ground black pepper | ||
| 1 | Lemon -- sliced | |
| Sprigs of mint | ||
| Thickly sliced | ||
Directions
SAUCE
GARNISH
1. Sprinkle salt over the eggplant and leave for 20 minutes. Rinse the eggplant and dry with paper towels. 2. Heat 2 tablespoons olive oil in a wok over a very high heat and add the lamb cutlets. When brown, lower the heat and continue cooking until the meat is tender - about 5 minutes on each side. Remove from the wok, drain on paper towels and keep in a w 3. Add the remaining oil to the wok and fry the eggplant slices with the garlic until they are lightly browned on both sides. (If the oil dries out, add a little more.) When they are cooked, push them up the side of the wok and add the tomato slices. 4. Place the vegetables on a dish and arrange the cutlets over the vegetables. Garnish with lemon slices and sprigs of mint. 5.
Prepare the sauce by stirring the minto into the yogurt. Grind some black pepper over it and serve in a small bowl. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books