Vietnamese Recipes & Cuisines (Meat)
Sauteed Lamb with Aubergine
in a Sauce Recipe
(Thit Cuu Xot Te An Voi Ca
Tim Va Xot)
1/4 teaspoon each
A few sprigs
Aubergines, ends cut off, thickly sliced
Lamb cutlets, trimmed
Tomatoes blanched, skinned and thickly
Salt and freshly ground black pepper
Fresh mint, chopped
Freshly ground black pepper
Sprinkle salt over the aubergine and leave
for 20 minutes. Rinse the aubergine and dry with absorbent kitchen
Heat 30ml olive oil in a wok over a very
high heat and add the lamb cutlets. When brown, lower the heat and
continue cooking until the meat is tender about 5 minutes on each side.
Remove from the wok, drain on absorbent
kitchen paper and keep in a warm oven.
Add the remaining oil to the wok and fry
the aubergine slices with the garlic until they are lightly browned on
both sides. (If the oil dries out, add a little more).
When they are cooked, push them up the
side of the wok and add the tomato slices.
Stir fry for a few moments and season with
salt and pepper.
Place the vegetables on a dish and arrange
the cutlets over the vegetables.
Garnish with lemon slices and sprigs of
Prepare the sauce by stirring the mint
into the yogurt.
Grind some black pepper over it and serve
in a small bowl.
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