MY THREE SEASONS
Indian Spiced Lamb Curry
This Indian inspired lamb curry includes lovely, warm spices, luscious eggplant, tomatoes and a cooling yogurt sauce. It’s a wonderful dish to prepare for friends or family on the weekend.
-lamb shoulder -onions -ginger -garlic -canned tomatoes -eggplant -spices optional: -yogurt -naan -lime
Brown the meat
Brown lamb over medium high-heat until well browned on all sides.
Cook over low to medium heat for a total of 25-30 minutes or until soft and lightly caramelized.
Add aromatics & tomatoes
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.
Serve curry with yogurt sauce, cilantro, limes and naan, if desired.
Find the full recipe with more tips and info on mythreeseasons.com