Athenian Spiced Arni with Aubergine Caviar
recipe
Athenian Spiced Arni with Aubergine Caviar
No commentsIngredients
- *NOTE: Preparation also requires 12 hours for marinading
- 4 leg of lamb steaks
- 500g Total Greek Yoghurt
- 4 tbsp cumin
- 1 bunch coriander
- 2 large aubergines, diced
- 100ml white wine vinegar
- 50g brown sugar
- 500ml thick chicken stock
- 25g diced shallots
- Salt and pepper
Serves:
4
Preparation:
30
Cook Time:
45
Total Time:
75min
Directions
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- Empty the Total Greek Yoghurt into a bowl and mix in % of the cumin. Chop the coriander and add % to the yoghurt marinade
- Pour the yoghurt marinade over the lamb steak and leave to marinate for hours
- Gentle fry the aubergine in a little olive oil until soft and translucent. Add the vinegar and sugar and reduce slowly
- When the aubergine has reduced to a sticky compote, season to taste.
- For the sauce, saute the diced shallots with the remaining cumin and add the chicken stock. Reduce by then whisk in the remaining yoghurt marinade from around the marinated lamb
Source: Total Greek Yoghurt
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