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.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss