Lamb with aubergine flan

01216 LAMB with EGGPLANT FLAN INGREDIENTS for 6 PEOPLE a shoulder of lamb, Eggplant 2 large enough, 75 g butter, 25 cl of olive oil, a bunch of parsley, a bunch of fresh coriander, cardamom, peppercorns 15 a teaspoon of chili powder, 3 cloves of garlic, 3 onions, salt, pepper, a teaspoon of cumin, 2 tablespoons of flour.

Salt and pepper the lamb and simmer about 45 minutes.

Let cool, then cut into pieces then.

Wash the herbs.

Open the cardamom seeds to take small seeds.

Peel the onions and the garlic.

Place the meat, onions, the garlic, herbs and spices in the mug of a food processor and puree.

Carefully wash the eggplants, cut into thin slices and stendetele on a plate lined with parchment paper.

Drizzle with olive oil and grill them in the oven 5 minutes hot part.

You have then radiating the Eggplant slices on the bottom of a mold at high enough edges.

Add the chopped meat flour and, if necessary, add salt.

Stir.

Pour the preparation in the mold on Eggplant slices: close with the slices of Eggplant, or if necessary to close the flan, add additional washers.

Put on the preparation or a plate or the bottom of a cake tin, so that will be a burden because it keeps the same shape.

Place in the refrigerator until the next day.

Passed the mould in a hot oven for 30 minutes before serving.

Dessert, turn out, garnish with tomatoes and serve.