| 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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