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Lamb stew with Cilantro and Onion
Main dish, Serves 6
Ingredients:
  • 2.5 lbs. of lamb
  • 6 tomatoes
  • 6 aubergines
  • 1 pinch of sugar
  • 1 lemon juice
  • 2 tablespoons of olive oil
  • salt
  • 3 tablespoons of frozen Darégal Cilantro
  • 3 tablespoons of minced Ginger
  • 3 tablespoons of minced Onion
Directions
  • Dip the tomatoes for a few minutes in a saucepan of boiling water.
  • Blanch them and cut into quarters.
  • Wash and dry the eggplants. Cut them into cubes.
  • Brown one third of the meat in olive oil in a casserole.
  • When the pieces are well browned, remove them.
  • Repeat the operation two times so that all of the pieces are browned.
  • Remove the grease from the casserole. Put back the meat.
  • Add the onion and ginger. Mix over high heat for 1 to 2 minutes.
  • Incorporate the tomatoes and eggplants.
  • Lower the heat. Add Salt, pepper and sugar.
  • Sprinkle with cilantro. Baste with the lemon juice.
  • Moisten with 1/2 litre of water, if necessary. Cover and simmer 1 hour.
  • Serve directly in the casserole.

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