# Barbecue 3 aubergines. Roast the onion with oil, add the lamb cubes.
# When the gravy evaporates add 1 cup hot water, cook until they soften. Finally add salt and black pepper.
# Roast flour with 2 tbsp flour in a separate pot, add barbecued and finely sliced aubergines, and add milk and mix.
# Place this mixture on the plate and flatten it, and place the mixture of lamb stew on it. Serve hot.
Note: You can roast 2 garlic cloves with onion also.
