Ingredients
- 2 tablespoons olive oil
- 600g lamb loin fillet, trimmed, thinly sliced
- 400g baby eggplant, thickly sliced
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 400g can chickpeas, drained, rinsed
- 400g can crushed tomatoes
- 1 lemon, juiced
- 1/2 cup flat-leaf parsley leaves, chopped
- crusty bread rolls, to serve
Description
Quick Lamb And Chickpea Casserole Recipe - Heat 1 Tablespoon Of Oil In A Large, Non-stick Frying Pan Over Medium-high Heat. Cook Lamb, In Batches, For 2 To 3 Minutes Or Until Sealed. Transfer To A Plate. Add Remaining Oil...
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