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.

Baked Lamb Chops with Campari Tomatoes & Side of Mashed Sweet Potato

Oven Fried Lamb Chop

I like this oven bake lamb chops because it is so crunchy without having to use any oil to fry it. 

Ingredients

• 2 lamb chop
• half cup seasoned bread crumbs
• 1/3 cup Kraft Parmesan cheese
• 1/2 tablespoon Italian seasoning
• 1 egg, beaten
• salt & pepper to taste

Directions

1. Preheat oven to 425 degrees F.
2. Combine the bread crumbs, cheese, and Italian seasoning in a plate.
3. Season with salt and pepper. Dip chops in egg and then into bread crumbs mixture.
4. Bake the chops for 25 minutes and then turn, bake for another 20 minutes.

It comes out crunchy, while the meat stays tender. Even though the I used seasoned bread crumbs, I added more Italian seasoning. I added the cheese to helps crisp up the chops but it is not necessary. 

Rosemary Lambchop & Roasted Tomatoes

Can you believe this is frozen lamb chops? 

This is another emergency meals where you just throw the frozen chops in the oven with herbs and this time I added some fresh tomatoes.

Ingredients

• 2 Lamb chops
• 2 plum tomatoes
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt and pepper

Directions

1. Preheat oven to 425 degrees.
2. Season the chops with rosemary, parsley, salt and pepper.
3. Bake for 25 minutes and turn.
4. Add tomatoes to the chops and bake for another 25 minutes.

The tomatoes add a tart fresh flavor to the lamb chops. I served this with Basmati Rice and Peas.

Pan seared Lamb chop

Lamb chop has a strong flavor so I paired it with the Tomato and Cilantro sauce (recipe is also in my blog). 

For each lamb chop:

 Ingredients

• 1/2 tbsp Italian Seasoning
• Salt & Pepper to taste
• 1/2 tbsp Vegetable oil

Instructions

1.  Season the chops on both side with Italian seasoning, salt and pepper.
2.  Heat the oil in a cast iron pan on medium heat.
3.  Sear the chops for 7 minutes each side.
4.  Serve over the Tomato and Basil sauce with Jasmine rice.

I always serve the lamb chops with extra sauce on the side because I like my meat drowning in sauce. However not everyone do, so I give them the option of either more or just as I serve it.

Lamb Chop

Lamb chop is what I make when I am really sick or beef, chicken or pork.  When lamb chops are on sale, I always get it and freeze it.  This is either an emergency meal or when I don't feel like eating any other meat.  It can go from frozen to the oven.  I usually season it with salt, pepper, cayenne, and smoked paprika on both side.  I bake it at 400 degrees until it is browned, about 45 minutes.  This is served with sauteed frozen peas, told you this is my emergency meal.