Spring Lamb and Eggplant Curry

September 10, 2018

 

 

Thank goodness spring has arrived...  I'm enjoying these longer days and lighter mornings.  It's got me all inspired for some fresh recipes in the kitchen.  Here's a Spring Lamb and Eggplant curry that I've put together.  It's nice and simple, and received the tick of approval from my son and husband, which isn't easy to do! With this recipe I've kept the curry quite mild to suit my family, but if you want to turn up the heat you can simply add more chilli to suit your tastes.  It's an easy one for the slow cooker, and I've promptly added it to my expanding repertoire of mid week meals.

 

Spring Lamb and Eggplant Curry

 

Ingredients

1 onion

2 medium eggplants

500-600g of Lamb shoulder cubed (or 6 lean shoulder chops split in half)

2 Tablespoons Red Wine Vinegar

Salt

Pepper

2 Tablespoons of Rogan Josh Curry Paste

200g natural yoghurt

 

Now if you're like me, you may not have a fresh pot of Rogan Josh curry paste to hand.  Never fear, it's easy to make your own, from ingredients you'll likely have in your pantry.  Here's the recipe below.

 

Homemade Rogan Josh Curry Paste

2 teaspoons garam masala

1 teaspoon smoked paprika

1 teaspoon tumeric

1 teaspoon finely chopped garlic

1 teaspoon finely chopped fresh ginger

2 Tablespoons tomato paste

Salt and pepper to taste

A pinch of chilli powder (optional)

2 Tablespoons of chopped fresh coriander

 

Rogan Josh Curry Paste Method

1. Heat 2 Tablespoons of peanut or sesame oil in a heavy based frying pan.

2. Add the garam masala, smoked paprika, tumeric, garlic and ginger and cook through gently for around 2 minutes, stiring. 

3. Add the tomato paste, salt and pepper, and coriander and stir through.

 

Spring Lamb and Eggplant Recipe Method

1. Heat oven to 180 degrees celsius.

 

2. Heat 1 tablespoon of oil in a heavy based frying pan over medium-high heat. Add the onion and saute until tender, about 6 minutes.

 

3. Chop the eggplant into 2cm cubes and add to the frying pan, along with the rogan josh curry paste.  Stir through until coated and soft.

 

4. Place lamb evenly on base of casserole dish.  Pour over 2 tablespoons of red wine vinegar, and then pour over the eggplant, onion, rogan josh mixture.  Cover and bake for 1 hour, stirring once.

 

5. Garnish with natural yoghurt, fresh coriander and serve.

 

 

 

Natasha McGowan is the inspiration behind Homegrown Harvest.  Based in the bountiful Waikato, she is an avid home gardener and cook. 

 

Homegrown Harvest is a regional food event featuring selected food exhibitors, the annual Food Competition and the vibrant Spade to Spatula demo kitchen.

 

Held annually as part of the Waikato Show at Claudelands, it's an event not to be missed.

 

You're invited to take your seat at the table, and tuck right in to this feast of fresh flavour.  Find out more here.

 

 

 

 

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