Spiced Lamb With Aubergines
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Breasts, Lamb, Meats | 1 | Servings | |
INGREDIENTS
| 2 | Boned breasts of lamb | |
| 8 | oz | Sliced onions |
| 1 | t | Turmeric |
| 1 | t | Salt |
| 1 | t | Chili sauce |
| 3 | T | Mango chutney |
| 2 | T | Peanut butter |
| 1 | T | 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.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
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Calories: 557
Calories From Fat: 233
Total Fat: 24.7g
Cholesterol: 15.1mg
Sodium: 5355.2mg
Potassium: 1048.7mg
Carbohydrates: 59.8g
Fiber: 11g
Sugar: 20.1g
Protein: 17.1g