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.