Sauteed Lamb with Aubergine in a Sauce Recipe

(Thit Cuu Xot Te An Voi Ca Tim Va Xot)

Ingredients : Serves 4

2 large

45 ml

2 cloves

6 large

1/4 teaspoon each

Sauce

2 tablespoons

150 ml

1/4 teaspoon

Garnish

A few sprigs

Aubergines, ends cut off, thickly sliced

Olive oil

Lamb cutlets, trimmed

Garlic, crushed

Tomatoes blanched, skinned and thickly sliced

Salt and freshly ground black pepper

Fresh mint, chopped

Natural yogurt

Freshly ground black pepper

Lemon, sliced

Mint

Method :

Sprinkle salt over the aubergine and leave for 20 minutes. Rinse the aubergine and dry with absorbent kitchen paper.
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 mint.
Prepare the sauce by stirring the mint into the yogurt.
Grind some black pepper over it and serve in a small bowl.