Lamb in aubergine and tomato sauce

Lamb in aubergine and tomato sauce

Another 1983 WW recipe

Serves 4

1 aubergine, sliced

1 lb lean lamb fillet

4 tsp oil

1 onion, sliced

3 tomatoes, peeled and chopped

2 tbsp tomato puree

3 tbsp lemon juice

1/2 tsp grated nutmeg

1/2 tsp black pepper

1/2 tsp curry powder

3/4 pt water

Cut lamb into 1/2" slices and place on rack under hot grill and cook each side for 3 min. Put lamb into bottom of casserole.

Heat half oil and saute onion until transparent but not brown, add tomatoes, puree, lemon juice, nutmeg, pepper and curry powder. Cook for 2-3 min, add water and cook for 1-2 min. Pour over lamb.

Heat rest of oil, add aubergine slices and cook on each side for 2 min, chop and add to lamb, stirring.

Cover casserole and bake 350'F 180'C Gas 4 for 1 1/2 hours until lamb is tender.