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Brinjal stew

Ingredients 14
Servings 4


  • 500
    mutton, cubed
  • salt
  • pepper
  • oil
  • 1
    large onion, sliced
  • 2
    cloves garlic, crushed
  • 250
    chicken stock
  • 2
    large aubergines
  • 15
  • 15
    cake flour
  • 500
  • 115
    tomato paste
  • nutmeg
  • parsley


Lightly season the meat with salt and pepper and brown in oil. Remove from the pan and set aside. Sauté the onion and garlic in the oil in the pan until soft. Return the meat to the pan and add the chicken stock. Cover and simmer until the meat is tender. Halve one of the brinjals and cut one half into 5 mm thick slices. Fry in oil until browned and set aside. Peel the remaining brinjal, and the other half, and cube. Boil in salted water until soft. Drain and mash. In the meantime, prepare a white sauce with the butter, cake flour and milk. Add the tomato paste and mashed brinjal. Add everything to the meat mixture and simmer until the sauce has thickened. Season with salt and pepper if necessary, and to taste with nutmeg and chopped parsley. Add the fried brinjal slices and mix. Heat until warmed through. Serve with noodles.

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