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Spiced Lamb with Aubergines

2 Boned breasts of lamb
8 oz Sliced onions
1 ts Turmeric
1 ts Salt
1 ts Chili sauce
3 tb Mango chutney
2 tb Peanut butter
1 tb Worcestershire sauce
1/2 pt Stock
1 lb Sliced aubergines


Cut the breasts into strips. Fry in their own fat, until crisp and brown, for approximately 10 minutes. Drain off the fat. Add the onions, and cook for 3-4 minutes. Add the remaining ingredients, season. Bring to a boil and allow to simmer 45 minutes, covered.




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