MY THREE SEASONS FOOD BLOG
Created and Photographed By: Sabrina Russo
Heat oil in a Dutch oven or other large pot over medium-high. Pat meat dry and season. Add to pan and brown on all sides.
Cook over low to medium heat for a total of 25-30 minutes or until soft and lightly caramelized.
Add ginger, garlic and spices to pot. Sauté 30-60 seconds. Add tomatoes and add back lamb. Add water. Simmer.
After lamb is mostly cooked through, sauté eggplant in a separate pan and then stir it into the stew.
Spoon curry into serving dishes. Serve with with yogurt sauce, cilantro, limes and naan, if desired.