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Lamb with aubergine stew


Preparation method

  1. Heat half the oil in a frying pan over a high heat and fry the aubergine and fennel for 2-3 minutes, or until golden-brown all over.

  2. Add the spices, stir well, then add the tomato, mange tout and wine. Bring to a simmer, then stir in the radicchio and tomato purée. Cook for 4-5 minutes, or until the vegetables are tender.

  3. Season the lamb with salt and freshly ground black pepper and rub with the oil. Heat a frying pan over a high heat and fry the lamb for 4-5 minutes on both sides, or until golden-brown and cooked to your liking.

  4. To serve, spoon the aubergine stew into a serving dish. Slice the lamb into three and arrange on top of the stew. Garnish with sesame seeds and serve.

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