with Yoghurt and Aubergine Purée HT MC
4 Hot Lamb Vegetables Main Course
Gluten Wheat Free Turkey Europe Asia Asian
tbsp Olive Oil
Aubergines (Eggplants), peeled and chopped
Garlic Cloves, crushed
and Black Pepper
teasp Cayenne Pepper
Green Capsicums (Sweet Peppers), chopped
Heat the oil in a large saucepan, add the aubergine and fry gently over a low
heat for 5-6 minutes stirring constantly.
Stir in the yogurt, garlic and salt , mix well and keep warm.
Heat the butter in a large saucepan, add the meat and sauté for 10-15 minutes
until meat is crumbly and cooked through.
Pour off the excess butter, season with salt and ground peppers.
To serve - transfer the aubergine puree to a serving dish, smooth the surface
then spread the cooked meat over the top. Sprinkle with the chopped green
peppers and serve hot.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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