SAUTEED LAMB WITH EGGPLANT PUREE
- 2 large eggplant
- 1 pound lamb cubes
- 2 tbsp of all purpose flour
- 2 tbsp of butter
- 1 cup of milk
- 3/4 cup of shredded mozzarella cheese
- 1 tbsp of red pepper paste
- a pinch of ground thyme
- black pepper salt
In a large pot, saute lamb cubes with 2 tbsp of vegetable oil over medium heat. When the meat gets tender add red pepper paste, thyme, black pepper and salt. Stir and cook for 5 minutes.
On a serving plate, first place eggplant puree and place the lamb cubes on top. Serve it warm.