Dry curry of lamb and eggplant

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

Dry curry of lamb and eggplant

Ben Dearnley
4 - 6
2H 15M


Spice paste



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


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