700 g (1 1/2 lb) aubergines
salt and freshly ground pepper
50 g (2 oz) lard
1.8-2 kg (4 - 4 1/2 lb) leg of lamb, boned and sliced into thin strips
60 ml (4 tbsp) plain flour
450 ml (3/4 pint) chicken stock
90 ml (6 tbsp) medium sherry
5 ml (1 tsp) dried marjoram
700 g (1 1/2 lb) tomatoes, skinned and sliced
45 ml (3 tbsp) vegetable oil
chopped parsley, to garnish
salt and freshly ground pepper
50 g (2 oz) lard
1.8-2 kg (4 - 4 1/2 lb) leg of lamb, boned and sliced into thin strips
60 ml (4 tbsp) plain flour
450 ml (3/4 pint) chicken stock
90 ml (6 tbsp) medium sherry
5 ml (1 tsp) dried marjoram
700 g (1 1/2 lb) tomatoes, skinned and sliced
45 ml (3 tbsp) vegetable oil
chopped parsley, to garnish
method
1. Cut the aubergines into 5 mm (1/4 inch) slices, sprinkle with salt and leave for 30 minutes to draw out the bitter juices. Rinse under cold water and dry with absorbent kitchen paper.
2. Heat the lard in a pan and brown the meat, a few strips at a time. Remove from the pan and place in a shallow ovenproof dish. Stir the flour into the pan juices, add the stock, sherry and marjoram. Season, bring to the boil and pour over the lamb.
3. Top with the tomatoes and finally the sliced aubergines. Brush with oil. Cover and bake in the oven at 180°C (350°F) mark 4 for 1 1/2 hours. Uncover, brush the aubergines with the cooking juices and bake at 230°C (450°F) mark 8 for a further 20 minutes or, until golden. Sprinkle with parsley.
2. Heat the lard in a pan and brown the meat, a few strips at a time. Remove from the pan and place in a shallow ovenproof dish. Stir the flour into the pan juices, add the stock, sherry and marjoram. Season, bring to the boil and pour over the lamb.
3. Top with the tomatoes and finally the sliced aubergines. Brush with oil. Cover and bake in the oven at 180°C (350°F) mark 4 for 1 1/2 hours. Uncover, brush the aubergines with the cooking juices and bake at 230°C (450°F) mark 8 for a further 20 minutes or, until golden. Sprinkle with parsley.
serving amount
serves 8
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