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Ingredients
US|METRIC
4 SERVINGS
- 660 grams red pepper
- 50 grams tomato purée (1¾oz)
- 1/2 tsp. salt
- 1 tsp. cayenne pepper
- 2 Tbsp. olive oil
- 4 aubergine (medium)
- 30 grams butter
- 30 grams plain flour
- 380 mL milk (13fl oz full-fat)
- 75 grams Parmesan cheese (2¾oz, grated)
- 1 lemon (juice only)
- salt
- freshly ground black pepper
- 4 Tbsp. olive oil
- 850 grams boned lamb shoulder (cut into 3cm/1¼in cubes)
- 1 Tbsp. red pepper (paste)
- 2 Tbsp. tomato paste
- 1 onions (chopped)
- 2 large garlic cloves (chopped)
- 1 chillies (green finger, sliced)
- 1 green pepper (seeds removed and sliced)
- 3 tomatoes (peeled and chopped)
- 1 tsp. dried oregano
- 1 tsp. salt
- freshly ground black pepper (to taste)
- 200 mL hot water
- parsley (chopped flatleaf, to serve)
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