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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Dry curry of lamb and eggplant


You'll need

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

  • 01
  • Steam lamb ribs over a saucepan of boiling water until tender (30 minutes).
  • 02
  • 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.
  • 03
  • 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.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Spicy cold-climate syrah.

Featured in

Jul 2014

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