Sauteed Lamb With Eggplant In A Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 large: Eggplants, ends cut off thickly sliced
3 tbsp: Olive oil,
8: Lamb cutlets, trimmed and
Sliced,
2 Cloves: garlic, crushed
6 large: Tomatoes,
Blanched, skinned, thickly
Sliced,
Salt and freshly ground,
Black pepper,
SAUCE
2 tbsp: Chopped fresh mint,
3 cup: Natural yogurt,
Freshly ground black pepper,
GARNISH
1: Lemon, sliced
Sprigs of mint,
Thickly sliced,
Directions:
1. Sprinkle salt over the eggplant and leave for 20 minutes. Rinse
the eggplant and dry with paper towels. 2. Heat 2 tablespoons 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 paper
towels and keep in a w 3. Add the remaining oil to the wok and fry
the eggplant 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. 4. Place the vegetables on a dish and arrange the cutlets
over the vegetables. Garnish with lemon slices and sprigs of mint. 5.
Prepare the sauce by stirring the minto into the yogurt. Grind some
black pepper over it and serve in a small bowl. Recipe Source:
VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do
Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe
formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp
the eggplant and dry with paper towels. 2. Heat 2 tablespoons 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 paper
towels and keep in a w 3. Add the remaining oil to the wok and fry
the eggplant 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. 4. Place the vegetables on a dish and arrange the cutlets
over the vegetables. Garnish with lemon slices and sprigs of mint. 5.
Prepare the sauce by stirring the minto into the yogurt. Grind some
black pepper over it and serve in a small bowl. Recipe Source:
VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do
Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe
formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books
Source from luhu.jp