Indian Spiced Lamb Curry with Eggplant
MY THREE SEASONS FOOD BLOG
Created and Photographed By: Sabrina Russo
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
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 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.
Spoon curry into serving dishes. Serve with with yogurt sauce, cilantro, limes and naan, if desired.
Find the full recipe with more tips, substitutions and related recipes on mythreeseasons.com. SWIPE BELOW!