Maple Lamb And Eggplant Curry Recipes

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MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

MAPLE LAMB AND EGGPLANT CURRY



Maple Lamb And Eggplant Curry image

Provided by Marialisa Calta

Categories     dinner, sauces and gravies, main course

Time 35m

Yield Six to eight servings

Number Of Ingredients 17

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

Steps:

  • 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.
  • 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.

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