Maple Lamb And Eggplant Curry Recipe

Name: Maple Lamb And Eggplant Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
In a large pot, melt the butter over low heat and whisk in the flour.
2
Cook, whisking constantly, for 2 minutes.
3
Add the soy sauce, honey, syrup, ketchup, pumpkin puree, wine, brandy, mustard, nutmeg and curry.
4
Blend and simmer 15 to 20 minutes, stirring occasionally.
5
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.
6
Toss in the eggplant and add the curry sauce.
7
Heat through and simmer 3 to 5 minutes, or until the eggplant loses its rawness.
8
Serve over rice.

2501

kcal

Calories

171

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 ounces butter, 2 tablespoons flour, 1/4 cup soy sauce, 1/2 cup honey, and more.

Yes, Maple Lamb And Eggplant Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Maple Lamb And Eggplant Curry

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