Maple Lamb And Eggplant Curry
Published April 20, 1991
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 ounces butter
2 tablespoons flour
¼ cup soy sauce
½ 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 ½-inch cubes
1 medium red onion, diced medium fine
1 large eggplant, peeled and cut into ½-inch cubes
2 cups rice, cooked
Nutritional analysis per serving (6 to 8 servings)
95 grams carbs; 161 milligrams cholesterol; 1682 calories; 56 grams monosaturated fat; 7 grams polyunsaturated fat; 68 grams saturated fat; 136 grams fat; 5 grams fiber; 533 milligrams sodium; 17 grams protein; 47 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.