Lamb and Eggplant Curry

When freezing weather strikes I crave hearty, warming dishes like stews and casseroles. This Asian-inspired curry dish combines exciting spices with tender lamb in a rich, creamy sauce. Plus it contains eggplants, which are full of health benefits. These include fiber, nutrients, bioflavonoids and antioxidant properties. Serve this delightful curry with fragrant basmati rice and you have a tasty, one-bowl meal.

3 tsp gluten-free flour

1 1/2 c. goat’s milk kefir

1/2 c. olive oil

2 eggplants, cut into bite-sized pieces

3 tsp cumin seeds

3 tsp fennel seeds

3 tsp fenugreek seeds

2 T mustard seeds

2 onions, sliced

5 cloves garlic, finely chopped

3 large red chilies, split in half

1 1/2 tsp ground cumin

2 tsp ground turmeric

3 tsp sea salt

1 1/2 tsp chili powder

1 lb lamb shoulder, diced

14 oz can diced tomatoes

Combine flour with two and a half cups cold water and then whisk in the kefir. Heat the oil in a large pot over medium heat. Add the eggplant and toss to brown, adding more oil if you need to as it absorbs. Remove the eggplant when lightly browned and tender and set aside. Add the next four ingredients (spices) and cook for a couple of minutes, then add the onion, garlic and chilies and cook for two more minutes. Add the ground cumin, turmeric, salt and chili powder and stir for a minute. Add the lamb and stir to combine with other ingredients. Cover the pot and cook over low heat for 10 minutes.

Add the eggplant, tomatoes and kefir mixture and bring to a low boil. Reduce heat to low and simmer for 45 minutes to an hour or until the lamb is tender. Serve over rice. Serves four.

Posted by Andrea & filed under Meat. This post has 4 comments.