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Ingredients
4 servings
Instructions
Step 1
1. Sprinkle aubergine with salt and leave to stand for 30 minutes.
Step 2
2. Rinse and drain well.
Step 3
3. Melt butter in a frying pan and brown lamb. Remove to an ovenproof dish.
Step 4
To microwave: Melt butter for 30 seconds.
Step 5
4. Add onion, garlic and mushrooms to pan and cook for 3 minutes.
Step 6
To microwave; Add onion, garlic and mushrooms. Cover and cook for 3 minutes.
Step 7
5. Add flour and cook, stirring, for 1 minute.
Step 8
To microwave: Stir in flour.
Step 9
6. Stir in stock, tomatoes and aubergines.
Step 10
To microwave: Stir in lamb, stock, tomatoes and aubergines.
Step 11
7. Bring to the boil, stirring, and cook for a minute.
Step 12
To microwave: Cover and cook for 10 minutes, stirring twice, or until boiling.
Step 13
8. Add rosemary and courgettes.
Step 14
9. Cover and cook at 190°C (375°F) Mark 5 for 1¼ hours or until lamb is tender.
Step 15
To microwave: Cover and cook on MEDIUM (50%) for about 20 minutes, stirring once.
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