Maple Lamb And Eggplant Curry

Name: Maple Lamb And Eggplant Curry
Total time: 35 min
Yield: Six to eight servings
Ingredients: 4 ounces butter; 2 tablespoons flour; 1/4 cup soy sauce; 1/2 cup honey; 1 cup maple syrup; 1 tablespoon ketchup; 1 cup pumpkin puree; 1 cup red wine; Dash brandy; 1 teaspoon Dijon mustard; 1 teaspoon nutmeg; 1 to 2 tablespoons curry powder (or more, to taste); 3 to 4 tablespoons vegetable oil; 3 pounds lean, boneless lamb, cut into 1/2-inch cubes; 1 medium red onion, diced medium fine; 1 large eggplant, peeled and cut into 1/2-inch cubes; 2 cups rice, cooked

Recipe from Donald L. Campagna

Adapted by Marialisa Calta

Total Time: 35 minutes
Rating: 4(10)
Comments: Read comments

Featured in: Food; The Sweet Season

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Ingredients

Yield:Six to eight servings

4ounces butter
2tablespoons flour
¼cup soy sauce
½cup honey
1cup maple syrup
1tablespoon ketchup
1cup pumpkin puree
1cup red wine
Dash brandy
1teaspoon Dijon mustard
1teaspoon nutmeg
1 to 2tablespoons curry powder (or more, to taste)
3 to 4tablespoons vegetable oil
3pounds lean, boneless lamb, cut into ½-inch cubes
1medium red onion, diced medium fine
1large eggplant, peeled and cut into ½-inch cubes
2cups rice, cooked

Ingredient Substitution Guide

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Preparation

Step 1
In a large pot, melt the butter over low heat and whisk in the flour. Cook, whisking constantly, for 2 minutes. Add the soy sauce, honey, syrup, ketchup, pumpkin puree, wine, brandy, mustard, nutmeg and curry. Blend and simmer 15 to 20 minutes, stirring occasionally.
Step 2
Meanwhile, in another large pan, heat the oil and saute the lamb and onion, until the lamb is cooked to desired degree of doneness, about 10 minutes for medium rare. Toss in the eggplant and add the curry sauce. Heat through and simmer 3 to 5 minutes, or until the eggplant loses its rawness. Serve over rice.

Ratings

4 out of 5

10 user ratings

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Comments

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Jessica B7 months ago

Too sweet even though I left out the honey. I will reduce the amount of maple syrup and increase the mustard next time I make it, but I'll probably make it again.

sdlevene6 years ago

I thought this recipe had great potential - lamb + eggplant, what can go wrong? However, the curry sauce is an odd jumble of ingredients; I found the initial result unappealing and even less so when the leftovers got reheated. Also, in following the recipe one ends up with a thick and heavy sauce, which didn't help. A simpler preparation will better highlight the flavors of good-quality lamb.

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