2 tbsp olive oil
½ aubergine, chopped
½ fennel bulb, sliced
pinch chilli powder
pinch cayenne pepper
pinch ground mixed spice
55g/2oz mange tout, sliced
50ml/2fl oz white wine
½ radicchio, sliced
1 tbsp tomato purée
150g/5oz lamb leg steak
salt and freshly ground black pepper
1 tsp sesame seeds
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.
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.
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.
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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