Recipe by Rice with lamb - Jumbo
Cut the aubergines lengthways into strips. Sprinkle with salt and leave to sit in a colander for ½ hour to remove all the juices. Once done, wash, dry and dip in flour. Fry in plenty of oil. Drain...
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Cooking tools:
- Colander
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Measuring cup
- Paper towel
- Serving platter
Ingredients
- 400g lamb
- 1-2 aubergines
- 1 onion
- 1 clove of garlic
- 1 chilli
- Curry and black pepper
- Olive oil
- Flour
- 2 JUMBO Lamb stock cubes
- 375g rice
- 1 handful of pine nuts
- Thyme
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