- 600 g/1lb 5¼ oz leg of lamb cut in a steak or square shape
- 3 aubergines
- 1/2 onion
- 10 cl/3½ fl oz lamb juice reduced
- 20 g / ¾ oz cashew nuts
- 2 finely chopped fresh coriander leaves
- 1 pinch of turmeric
Burn the aubergines in their skin and finish off in the oven for 30 minutes.
Peel and chop up the aubergines. Sweat the finely chopped half onion, add the aubergines and cook for half an hour.
Roast the lamb, sprinkle with turmeric, cook for 8 minutes in a 200° oven and set aside for 10 minutes.
Arrange the aubergines, add a slice of lamb, the lamb juice with the fresh coriander and the cashew nuts.