Ingredients

• 600g Aubergine
• 750g Lamb Leg
• 150g Onion
• 2 Garlic Cloves
• 10g Mint Leaves
• 3 tablespoons Olive Oil
• Salt as needed
• Black Pepper as needed
• 150g White Wine
• 2 teaspoons Ground Cumin
• 400g Canned Chopped Tomatoes
• 200g Sour Cream

Tools

• Oven
• Parchment paper
• Wooden spoon
• kCook Multi
• Baking tray - large
• Kcook bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Pre-heat oven - 200°C
4. Line a clean baking tray with parchment paper
5. Add eggplant, olive oil, salt and black pepper to the baking tray
6. Mix until coated
7. Roast - 15 min, 200°C
8. Fit stir tool to kCook bowl
9. Add olive oil to the kCook bowl
10. Fit kCook bowl to kCook Multi
11. Attach lid to kCook bowl
12. Heat with filler cap removed - 140°C, speed 3
13. Then add lamb leg to the kCook bowl
14. Cook with filler cap removed - 5 min, 120°C, speed 3
15. Turn direct prep attachment to position 1
16. Slice onion into the kCook bowl with direct prep attachment
17. Turn direct prep attachment to position 2
18. Add white wine, garlic clove and ground cumin to the kCook bowl
19. Cook with filler cap removed - 3 min, 120°C, speed 3
20. Then add canned chopped tomatoes to the kCook bowl
21. Cook with filler cap removed - 45 min, 98°C, speed 3
22. Transfer eggplant to kCook bowl
23. Cook with filler cap removed - 15 min, 98°C, speed 3
24. Then add sour cream and mint leaves to the kCook bowl
25. Stir with filler cap removed - 30 sec, speed 5
26. Serve

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