Curry Lamb and Eggplant

I wanted curry something but didn't feel like chicken and curry beef stew takes way too long to make.  Since I had lamb chops and eggplant, I decided to make something different...

Beginning of a very tasty dish.

Finely chopped ginger. It is easier to chopped semi frozen ginger.  I live in an Italian neighborhood and ginger in the supermarket is expensive.  So when I am in Chinatown, I like to stock up on essentials like ginger.  I usually buy about 2 large roots and freeze them.

2 lamb chops...

Seasoned with salt and pepper...

Brown in vegetable oil...

I know many people do not care for lamb because of the gaminess of it.  However in this dish, the lamb taste is dulled and works very well with all the ingredients in this dish.  Just what I wanted for dinner! The eggplant goes great with this dish and cook down to nothing because it is mostly water.  Like onion, it may seem like it is a lot of eggplant but it really is not.



Ingredients

• 1 pound lamb, cut into one inch pieces
• 1 large eggplant, diced
• 1 inch ginger, finely minced
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1/4 cup coconut milk
• 1/2 tablespoon Indian curry powder
• 11/2 teaspoon cumin 
• 1 tablespoon vegetable oil
• salt & pepper to taste
• Cilantro for garnish

Directions

1. Lightly season the lamb with salt and pepper and brown in oil.
2. Remove from pot and set aside, add more oil if needed to saute the onion ginger and garlic.
3. Saute for about 6 minutes until it is fragrant, then add the curry powder and cumin.
4. After cooking the spices for about a minute, return the lamb to the pot and toss everything together.
5. Add chicken stock and coconut and bring to a boil.
6. Add the eggplant and simmer for about 40 minutes.
7. Garnish with chopped cilantro and serve with either naan or rice.