Ingredients
- 120 g d'oignon
- 3 gousses d'ail
- 30 g gingembres frais
- 30 g de beurre
- 2 c. à soupe de pâte de curry
- 600 g d'épaule d'agneau désossée
- 450 g d'aubergines
- du sel
- 125 g de yaourt à la grecque
- 4 brins de coriandre fraîche
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