| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Breasts, Meats |
1 |
Servings |
INGREDIENTS
| 2 |
|
Boned breasts of lamb |
| 8 |
oz |
Sliced onions |
| 1 |
ts |
Turmeric |
| 1 |
ts |
Salt |
| 1 |
ts |
Chili sauce |
| 3 |
tb |
Mango chutney |
| 2 |
tb |
Peanut butter |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
pt |
Stock |
| 1 |
lb |
Sliced aubergines |
INSTRUCTIONS
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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