Lamb with Deep-fried Eggplant and Cumin Lentils

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Australia: The Bathers Pavilion Cookbook

By Victoria Alexander and Genevieve Harris

Published 1995

  • About

You could easily eat the lentils as a meal on their own, adding deep-fried eggplant, diced tomato or other vegetables as desired, and replacing some of the beef stock with coconut milk. If you use any other type of lentils than the ones recommended, they may need to be soaked in water before cooking.


  • 8 Lamb Loins (Loin roast), approximately 155 g (5 oz) each


TO PREPARE LAMB, clean the lamb loins if necessary. Mix the spices together and roll the lamb loins in the mix until they are coated. Set aside.

TO PREPARE EGGPLANTS, slice the eggplants into 2 cm (¾