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Ingredients
- 2 lamb rump steaks (approx. 250 g each, see tip)
- 1 tsp fine sea salt, plus 2 pinches and extra to taste
- ½ tsp ground black pepper, plus extra to taste
- 600 g aubergines (approx. 2 large), quartered or cut in pieces that fit through feeder
- 800 g floury potatoes, (e.g. King Edward, Maris Piper), peeled, cut into pieces that fit through feeder
- 2 Tbsp extra virgin olive oil
- ½ tsp cumin seeds
- 75 g unsalted butter, diced, plus extra for greasing
- 2 tsp dried herbes de Provence, homemade (see tip)
- 1600 g water
- 1 tsp vinegar (see tip)
- ⅛ tsp xanthan gum (see tip)
- Nutrition
- per 1 portion
- Calories
- 3249.3 kJ / 776.6 kcal
- Protein
- 26.2 g
- Carbohydrates
- 44.5 g
- Fat
- 55.8 g
- Saturated Fat
- 25.5 g
- Fibre
- 9.2 g
- Sodium
- 759 mg
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