Preparation of the lamb chops:
Peel and wash one onion. Blend the onion, 1 clove of garlic, the cilantro, 3 pinches of salt, 2 pinches of pepper, half a bouillon cube, 2 pinches of paprika, 1/2 teaspoon of mustard, and a drizzle of oil. Marinate your lamb chops.
In a pan, heat 2 cups (about 17 fl oz) of oil over medium heat and brown your lamb chops for 5 minutes on each side (the time may vary depending on your preferred doneness). Reserve the sauce.

Preparation of the vegetables.
Peel and wash your vegetables.
Steam the broccoli for a good 3 minutes, then set aside.
Slice the white and pink onions, potatoes, and carrots.
Cut your eggplants into rounds.

In a pan, sauté the onions and potatoes for 10 minutes, adding 1 2/3 cups (about 13.5 fl oz) of water. Add the carrots and finally the eggplants. Season with dried onions, cilantro, chives, pepper, salt, and bouillon cube, and let simmer for 5 minutes over medium heat.
Finally, sauté your broccoli in the grilling sauce.

Arrange your plate so that the meat and vegetables are distinct.
IT'S READY!! 😍