Athenian Spiced Arni with Eggplant Caviar
A twist on Greek flavors, this lamb and eggplant dish is unusual but delicious
4 leg-of-lamb steaks
17.6 oz FAGE Total Yogurt
4 tbsp cumin
1 bunch cilantro
2 large eggplants, diced
3.4 fl oz white wine vinegar
2 oz brown sugar
17.6 oz thick chicken stock
1 oz diced shallots
Salt and pepper
Greek Olive Oil
- Empty the FAGE Total Yogurt into a bowl and mix in 90% of the cumin.
- Chop the cilantro and add 50% to the yogurt marinade.
- Pour the yogurt marinade over the lamb steak and leave to marinate for 12 hours.
- Gently fry the eggplant in a little olive oil until soft and translucent.
- Add the vinegar and sugar and reduce slowly.
- When the eggplant has reduced to a sticky compote, season to taste.
- For the sauce, sauté the diced shallots with the remaining cumin and add the chicken stock.
- Reduce by ¾ then whisk in the remaining yogurt marinade from around the marinated lamb.
- Pan fry the lamb steaks until golden brown and slice.
- To serve, arrange the eggplant caviar in the center of plate and place the lamb over it. Drizzle sauce over and around.
Additional Notes: Chef's Tip: This dish can be made with skinless chicken supreme and will be just as good.
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