2    Boned breasts of lamb
8 oz Sliced onions
1 ts Turmeric
1 ts Salt
1 ts Chili sauce
3 tb Mango chutney
2 tb Peanut butter
1 tb Worcestershire sauce
1/2 pt Stock
1 lb Sliced aubergines

Cut the breasts into strips. Fry in their own fat, until crisp and brown,
for approximately 10 minutes. Drain off the fat. Add the onions, and cook
for 3-4 minutes. Add the remaining ingredients, season. Bring to a boil and
allow to simmer 45 minutes, covered.