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Ingredients
- 120 g d'oignon coupé en 4
- 3 gousses d'ail coupées en 2
- 30 g de gingembre frais pelé et coupé en 4
- 30 g de beurre
- 2 c. à soupe de pâte de curry indien
- 600 g d'épaule d'agneau désossée coupée en dés de 2 cm
- 450 g d'aubergines (2), non pelées, en dés de 2 cm
- du sel
- 125 g de yaourt à la grecque
- 4 brins de coriandre fraîche effeuillés
- Nutrition
- per 1 portion
- Calories
- 485 kcal / 2018 kJ
- Protein
- 50 g
- Fat
- 31 g
- Carbohydrates
- 9 g
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