Lamb and aubergine casserole
A classic French casserole rich in meat and vegetables
A richly flavoured casserole of lamb stewed with generous quantities of vegetables. To serve, heat gently over a low flame for 15 minutes and serve with rice or mushrooms and a glass of Côte Rôtie domaine "La Sarrasine" 2000 or a Crozes Hermitage 2001.
lamb 40%, aubergine 12,5%, onion, stock, turnips, green peas, flour, carrots, tomato concentrate, salt, parsley, modified corn starch, garlic, thyme, sugar, pepper.