Lamb and Eggplant Curry

March 3, 2016

Chef Joachim Buchner designed this Lamb and Eggplant Curry recipe that brings together American and Indian flavors.

Chef Joachim Buchner, CMC

Warning: A non-numeric value encountered in /home/customer/www/cascadecreeklamb.com/public_html/wp-content/plugins/cooked/templates/cp_recipe/section-recipe_info.php on line 82

Yields: 4 servings

Ingredients

2 Eggplant

Kosher salt

1/2 American Lamb leg or shoulder, boneless

to taste Salt and freshly ground pepper

1 Oil

1 Onion, diced

1 Tomato paste

1 Red bell pepper, diced

1 Green bell pepper, diced

1 Curry powder

2 Lemon grass, crushed and wrapped in cheesecloth

1/2 Coconut milk

2 Veal or light beef broth

2 Peanut butter

1 Cinnamon

1 Cardamom

to taste Hot pepper flakes

1 Lime, juiced

Directions

Recipe and image provided by the American Lamb Board

00:00