Bombay Lamb, Aubergine, Onion & Tomato

Tender Bombay lamb roasted with aubergine, onion and tomato in a fruity, mild curry marinade – a colourful and convenient oven-ready meal.

A Fruity, Mildly Spiced Bombay Lamb Dish

Tender strips of lamb with roasted aubergine, onion and tomato, coated in a fruity Bombay marinade and cooked until beautifully tender.

This colourful oven-ready recipe pairs succulent lamb with chunky roasted vegetables. Served with fragrant basmati rice and a fresh salad, it creates an easy complete meal with excellent counter appeal.

AVO Lafiness Bombay Butchers’ Marinade delivers fruity sweetness and a rounded blend of mild curry flavours. Its vibrant golden colour and aromatic profile work particularly well with lamb, helping butchers create an attractive, flavour-packed counter offering with minimal preparation.

Ingredients

Shop the Ingredients

AVO Lafiness Bombay Butchers’ Marinade has a tasty, authentic profile that delivers fruity sweetness and a rounded blend of mild curry flavours. Although excellent with beef, poultry and lamb, its mild, aromatic profile also works beautifully with vegetables and paneer.
Bombay Lamb & Aubergine

Method

  1. Cut the aubergine into 20-25mm pieces so that it softens during cooking.
  2. Cut the onion into petals rather than thin slices, allowing it to roast without breaking down.
  3. Cut the lamb leg steak into large strips. Alternatively, use similarly sized pieces of lamb rump.
  4. Cut the tomato into bite-sized pieces.
  5. Combine the lamb, aubergine, onion and tomato in a bowl. Add enough AVO Lafiness Bombay Butchers’ Marinade to coat everything evenly.
  6. Arrange on an oven tray.

Shop the Ingredients

AVO Lafiness Bombay Butchers’ Marinade has a tasty, authentic profile that delivers fruity sweetness and a rounded blend of mild curry flavours. Although excellent with beef, poultry and lamb, its mild, aromatic profile also works beautifully with vegetables and paneer.

From the Kitchen

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