1-1/2 pounds American Lamb leg or shoulder, boneless
Salt and freshly ground pepper to taste
1 tablespoon Oil
1 Onion, diced
1 tablespoon Tomato paste
1 Red bell pepper, diced
1 Green bell pepper, diced
1 tablespoon Curry powder
2 stalks Lemon grass, crushed and wrapped in cheesecloth
1-1/2 cups Coconut milk
2 cups Veal or light beef broth
2 tablespoons Peanut butter
1 teaspoon Cinnamon
1 teaspoon Cardamom
Hot pepper flakes to taste
1 Lime, juiced
Wash the eggplant and dry. Cut into 1/2-inch cubes and season with salt. Set aside.
Remove any surface fat from lamb; cut into 1-inch cubes. Season with salt and pepper. In a heavy roasting pot, heat oil and sear lamb on all sides. Add onion, tomato paste and bell peppers. Dust with curry powder; sauté for 1 minute. Add lemon grass, coconut milk and broth. Bring to a boil; reduce heat. Add peanut butter, cinnamon, cardamom and hot pepper flakes. Cover; simmer for 45 minutes.
Dry the eggplant well, add to the lamb. Cook uncovered for an additional 20 to 30 minutes, until lamb is tender and sauce has thickened. Remove lemon grass; add lime juice and adjust salt and pepper as needed.
Chef’s Recommendation: Serve Lamb and Eggplant Curry over rice with a side of fried okra.