Lamb and Eggplant Curry - Featured Recipe -
Featured Recipes

Lamb and Eggplant Curry

Categories: Entrees, Lamb
Step 1
2 • Eggplant
Kosher salt as needed
Wash the eggplant and dry. Cut into 1/2-inch cubes and season with salt. Set aside.
Step 2
1 1/2 lb • American lamb leg or shoulder
Salt to taste
Freshly ground pepper to taste
Remove any surface fat from lamb and cut into 1-inch cubes. Season with salt and pepper.
Step 3
1 • Onion • diced
1 tbsp • Tomato paste
1 • Red bell pepper • diced
1 tbsp • Green bell pepper • diced
1 tbsp • Curry powder
2 stalk • Lemongrass • crushed
1 1/2 cup • Coconut milk
2 cup • Veal or light beef broth
2 tbsp • Peanut butter
1 tsp • Cinnamon
1 tsp • Cardamom
Hot pepper flakes to taste
n a heavy roasting pot, heat oil and sear the lamb on all sides. Add onion, tomato paste and bell peppers. Dust with curry powder and sauté for 1 minute. Wrap crushed lemongrass in cheesecloth. Add lemongrass, coconut milk and broth. Bring to a boil; reduce heat. Add peanut butter, cinnamon, cardamom and hot pepper flakes. Cover and simmer for 45 minutes.
Step 4
1 • Lime • juice of
Dry the eggplant well and add to the lamb. Cook uncovered for an additional 20 to 30 minutes, until lamb is tender and sauce has thickened. Remove lemon grass; add lime

juice and adjust salt and pepper as needed.

Chef ’s Recommendation: Serve Lamb and Eggplant Curry over rice with a side of fried okra.


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