Lamb & eggplant curry
Updated: Sep 20
Photos by Julia Laxer
This delicious dish uses eggplant two ways with a number of different seasonings and ingredients to make a terrific lamb curry.
Lamb and eggplant work very well together in many types of dishes and in curry they pair perfectly. By using the eggplant two ways you get some that basically melts into the dish while the second batch provides a nice texture contrast with the meat.
As with many curries, you can adjust the heat level to your liking spice wise.
I also add some jerk seasoning paste to give it a hint of West Indian flavour. I find that jerk seasoning paste is a very handy thing to have around in the fridge as it has a number of ingredients and overall taste that can kick up any curry.
2 pounds stewing lamb cubes bone-in or out
2 Japanese or Chinese style eggplants, cut into small cubes
1 medium onion diced
1 small knob ginger minced
2 cloves garlic, minced
1 medium tomato coarsely chopped into chunks
900 ml. chicken broth
1 tablespoon cumin
1 tablespoon turmeric powder
1 tablespoon jerk seasoning paste (you can use any brand but I used Grace)
sea salt and black pepper
To begin heat some olive oil in a large saucepan.
Add one of the cubed eggplants reserving the other one. Add the minced ginger, minced garlic, the onion and tomato. Season liberally with curry powder and sea salt and black pepper and sauté for around 5 minutes.
In a bowl season the lamb chunks liberally with curry powder, sea salt and black pepper. Add the cumin, turmeric and cayenne pepper. For a mild dish you could use 1/2 tablespoon. You can increase the heat from there. I like 2 tablespoons plus for very hot, but I am generally cooking for others as well and normally use around a tablespoon. Then add the tablespoon of jerk paste and toss the lamb until evenly coated. Note that the jerk paste will also usually be spicy so factor that in.
Add the lamb to the pan. Sauté with the eggplant and other sauté ingredients for around 5 minutes more.
Add the chicken stock and bring to a boil scraping the bottom of the pan as you do and stirring.
Then reduce heat and simmer, uncovered, for 30 minutes.
After 30 minutes add the rest of the cubed eggplant.
Simmer uncovered for another 30 - 45 minutes or until reduced and thickened to your liking. The lamb will be fall apart tender. If you want the sauce thicker you can always stir in a teaspoon or two of flour a few minutes before it is finished.
Spoon over rice and serve with naan, Indian pickle and extra hot sauce on the side.