Dry curry of lamb and eggplant

AT A GLANCE

  • Serves 4 - 6 people

  • 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
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.

Topics:

CORIANDER, LAMB, EGGPLANT, FENNEL, CURRY, TOMATOES, MODERN ASIAN, TURMERIC, CHILLIES, CARDAMOM, TAMARIND, MAIN, ONIONS, GINGER, WINTER, CUMIN, DRINK SUGGESTION

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

SPICY COLD-CLIMATE SYRAH. , suggested by MAX ALLEN

FEATURED IN

Jul 2014

Jul 2014

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