Sautéed Lamb with Almonds and Aubergines

Name: Sautéed Lamb with Almonds and Aubergines (Sauté d’agneau aux amandes et aubergines)
Yield: For six people
Cuisine: French
Ingredients: 1½ kg (3½ lb) shoulder of lamb, boned and cut into large, even pieces; 150 ml (¼ pint) olive oil; 1 bouquet garni; 1 clove of garlic; a few coriander seeds; a pinch of saffron; 3 aubergines, cut into large rectangular pieces (skins left on); 100 g (3½ oz) blanched almonds, coarsely chopped; 2 large spring onions, sliced; 1 tablespoon butter; salt, freshly ground pepper; salt, freshly ground pepper

Sauté d’agneau aux amandes et aubergines

Preparation info

For
six
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1½ kg (3½ lb) shoulder of lamb, boned and cut into large, even pieces
150 ml (

Europe
France
Main course
Gluten-free
Summer

Method

Heat half the oil in a large frying pan and brown the pieces of lamb all over. Transfer them to a casserole with a slotted spoon, draining off all the oil and patting them dry with paper towels. Season them with salt and pepper and add the herbs, garlic and spices. Add just enough water to cover the meat, and simmer for 30-40 minutes.

Fry the aubergines in the remaining olive oil, barel