Lamb and aubergine casserole

Georges Blanc

A classic French casserole rich in meat and vegetables

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Georges Blanc
Ready-made dishes
Georges Blanc

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.

Recommended by the celebrated French chef Georges Blanc.

lamb 40%, aubergine 12,5%, onion, stock, turnips, green peas, flour, carrots, tomato concentrate, salt, parsley, modified corn starch, garlic, thyme, sugar, pepper.

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