Name: Dry curry of lamb and eggplant
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 - 6
Ingredients: 1½ tbsp vegetable oil; 1 tbsp ghee; 1.4 kg lamb ribs (see note); 4 Japanese eggplant, coarsely chopped; 2 onions, finely diced; 30 gm tamarind pulp, soaked in 200ml warm water for 10 minutes; 2 vine-ripened tomatoes, diced; 2 cracked cardamom pods; To serve: natural yoghurt and steamed basmati rice; Spice paste; 2 tsp fennel seeds; 2 tsp coriander seeds; 2 tsp cumin seeds; 15 small dried red chillies, soaked for 3 hours in warm water, drained; 6 fresh curry leaves, plus extra to serve; 3 garlic cloves, crushed; 3 cm piece ginger, crushed in a mortar and pestle; 1 tsp garam masala; ½ tsp turmeric

Dry curry of lamb and eggplant

Australian Gourmet Traveller recipe for dry curry of lamb and eggplant.

Serves 4 - 6

Prep

15M

Cook

Total

2H 15M

Ingredients

1½ tbsp vegetable oil

1 tbsp ghee

1.4 kg lamb ribs (see note)

4 Japanese eggplant, coarsely chopped

2 onions, finely diced

30 gm tamarind pulp, soaked in 200ml warm water for 10 minutes

2 vine-ripened tomatoes, diced

2 cracked cardamom pods

To serve: natural yoghurt and steamed basmati rice

Spice paste

2 tsp fennel seeds

2 tsp coriander seeds

2 tsp cumin seeds

15 small dried red chillies, soaked for 3 hours in warm water, drained

6 fresh curry leaves, plus extra to serve

3 garlic cloves, crushed

3 cm piece ginger, crushed in a mortar and pestle

1 tsp garam masala

½ tsp turmeric

Method

Main

1.Steam lamb ribs over a saucepan of boiling water until tender (30 minutes).

2.Meanwhile, for spice paste, dry-roast whole spices in a small frying pan over low heat until fragrant (1 minute), then grind in a spice grinder. Pound spice mixture with remaining ingredients and a pinch of salt with a mortar and pestle until a smooth paste forms. Set aside.

3.Heat oil and ghee in a casserole over high heat, add ribs and eggplant and turn occasionally until lamb is golden (3-5 minutes). Remove ribs and eggplant and set aside. Add onions to pan and stir occasionally until golden (5-7 minutes), then add spice paste and stir until fragrant. Strain tamarind water into a bowl and add to pan with tomato, cardamom, lamb ribs, eggplant and 125ml water, then simmer, covered, until lamb is tender (1¼ hours). Season to taste and serve hot with yoghurt and steamed basmati rice.

Note Lamb ribs need to be ordered ahead from the butcher. Ask for a whole trimmed lamb breast.
Drink Suggestion: Spicy cold-climate syrah. Drink suggestion by Max Allen
Notes