Name: Lamb and Eggplant Curry
Yield: 1 servings
Cuisine: American
Ingredients: 2 Eggplant; Kosher salt; 0.50 American Lamb leg or shoulder, boneless; Salt and freshly ground pepper; 1 Oil; 1 Onion, diced; 1 Tomato paste; 1 Red bell pepper, diced; 1 Green bell pepper, diced; 1 Curry powder; 2 Lemon grass, crushed and wrapped in cheesecloth; 0.50 Coconut milk; 2 Veal or light beef broth; 2 Peanut butter; 1 Cinnamon; 1 Cardamom; Hot pepper flakes; 1 Lime, juiced

CategoryLamb ShoulderCuisineAmerican

Chef Joachim Buchner designed this Lamb and Eggplant Curry recipe that brings together American and Indian flavors.

Chef Joachim Buchner, CMC

Yields1 Serving

2 Eggplant

Kosher salt

0.50 American Lamb leg or shoulder, boneless

Salt and freshly ground pepper

1 Oil

1 Onion, diced

1 Tomato paste

1 Red bell pepper, diced

1 Green bell pepper, diced

1 Curry powder

2 Lemon grass, crushed and wrapped in cheesecloth

0.50 Coconut milk

2 Veal or light beef broth

2 Peanut butter

1 Cinnamon

1 Cardamom

Hot pepper flakes

1 Lime, juiced

Wash the eggplant and dry. Cut into 1/2-inch cubes and season with salt. Set aside.

Remove any surface fat from lamb; cut into 1-inch cubes. Season with salt and pepper. In a heavy roasting pot, heat oil and sear lamb on all sides. Add onion, tomato paste and bell peppers. Dust with curry powder; sauté for 1 minute. Add lemon grass, coconut milk and broth. Bring to a boil; reduce heat. Add peanut butter, cinnamon, cardamom and hot pepper flakes. Cover; simmer for 45 minutes.

Dry the eggplant well, add to the lamb. Cook uncovered for an additional 20 to 30 minutes, until lamb is tender and sauce has thickened. Remove lemon grass; add lime juice and adjust salt and pepper as needed.

Chef’s Recommendation: Serve Lamb and Eggplant Curry over rice with a side of fried okra.

Recipe and image provided by the American Lamb Board

Ingredients