The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Spicy cold-climate syrah.

Featured in

Jul 2014

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×