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Greek Lamb On the Bone with Aubergines and Pilau Rice
Ingredients
  • 4 bone-in lamb leg slices, at least 1 inch (2.5 cm) thick
  • 2 medium aubergines, about 8 oz (225 g) each
  • 2 tablespoons olive oil
  • 4 cloves garlic
  • 1 level tablespoon fresh oregano
  • 1 lb 2 oz (500 g) plum tomatoes
  • 2 large onions
  • 1 level tablespoon tomato purée
  • salt and freshly milled black pepper
  • subheading: For the rice pilau:
  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 2 level tablespoons pine nuts
  • 2 level tablespoons currants
  • white basmati rice, measured to the 10 fl oz (275 ml) level in a measuring jug
  • 1 inch (2.5 cm) cinnamon stick
  • 2 teaspoons salt
  • a little chopped flat-leaf parsley, to garnish
Steps
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