“Waiter, there’s something in my…” – a new food blog event is born, brain child by Andrew at Spittoonextra, Jeanne at Cooksister and ThePassionate Cook Johanna. The first installment of this monthly challenge calls for “warming, slow cooked, hearty food.” . i.e.: STEW!
See all the details: here
Since one of my New Year’s resolutions (or rather goals) is to participate in more blogging events than last year, this is the perfect excuse to present a recipe I cooked last night:
Lamb and Eggplant Curry
Now it doesn’t really look good, more like a brownish mush, but with a homemade curry paste and melt-in-your-mouth eggplant sauce this is wonderful winter fare, with rice or naan (or here flat Arabic bread) on the side.
This is adapted from a recipe in Rosemary Moon’s book The Eggplant Cookbook: Classic and Contemporary Recipes for Today’s Healthy Diet.
While she asks for the hot peppers to be de-seeded, I took the liberty of adding 2 birds-eye chiles from the Asian market without removing the seeds.
- spice paste
- 2 large onions, chopped
- 2 cloves of garlic, chopped (she uses 4 but DH isn’t very fond of garlic)
- 2 green chilies, seeds removed, chopped
- 5 cm fresh ginger, peeled, chopped coarsely
- 1 tablespoon curry powder or curry paste (I used Madras Curry)
- 2 teaspoons salt (didn’t use it, see below)
- 2 tablespoons tomato paste
Blend all ingredients with a blender or food processor to a spice paste.
This smells spicier than the final result tastes, probably because of the onons and ginger. quite a nice paste which may work in other dishes, too, and easy to make.
- vegetable oil or ghee (I used duck fat which I had in the fridge, and probably less)
- 2 large eggplants (aubergines), sliced
- 500 g lamb goulash / stew meat, cubed
- 50 g cream of coconut (the compact dry stuff, not the liquid)
- cilantro / coriander green for garnish
In a large pan or dutch oven, heat the cooking fat and saute the eggplant slices auntil they are softened and begin to brown. Add lamb cubes, slightly brown on all sides, then stir in the curry paste,cook for a few minutes, add the cream of coconut, close the lid and let simmer for at least 1 hour. Stir every now and then and chec, if you need to add more water to prevent sticking.
I’d rather let this simmer for 2-3 hours, at least when I make a large batch.
To serve: taste for salt (which is why I did not add salt to the curry paste -worked fine this way) and garnish with cilantro leaves.
Serve with rice, naan or parathas.
While this is called a curry – and the spicyness may vary according to th curry paste or powder you prefer – it is more reminiscent of middle-eastern foods than Indian or Pakistani fare. And it may be a nice way to trick eggplant and veggie haters into eating eggplant, which adds only a subtle aroma, but a great creamy texture to the dish.
Hubby loved it, and I will no doubt make this again.