Spiced lamb with aubergines

Yield: 1 Servings

Measure Ingredient
2 \N Boned breasts of lamb
8 ounces Sliced onions
1 teaspoon Turmeric
1 teaspoon Salt
1 teaspoon Chili sauce
3 tablespoons Mango chutney
2 tablespoons Peanut butter
1 tablespoon Worcestershire sauce
½ pint Stock
1 pounds Sliced aubergines

Cut the breasts into strips. Fry in their own fat, until crisp and brown, for approximately 10 minutes. Drain off the fat. Add the onions, and cook for 3-4 minutes. Add the remaining ingredients, season. Bring to a boil and allow to simmer 45 minutes, covered.

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