I really love lamb. When I was little my parents used to make lamb burgers with blue cheese and apparently I was repulsed by them. Those days are over. Sometimes my dad says he wishes they weren’t. Lamb and eggplant are a combination made in heaven. There is a guy at the Encinitas farmers’ market that sells some great curries so that is where we got this gem but most grocery markets carry jarred curries.
- 1 eggplant
- drizzle of olive oil/balsamic
- salt/pepper
- 1 can chick peas
- 1 pound lamb shank
- 2 large garlic cloves
- 1 onion
- 1 jar green curry
- 1 tsp mustard seeds
- 1 tsp powdered turmeric
- 1/4 tsp red chili flakes
- 1 tbsp coconut oil
- 1 can light unsweetened coconut milk
- farro or rice*
- drain and rinse chick peas, roughly chop garlic and onion
- start heating slow cooker
- once hot, melt coconut oil; add mustard seeds, turmeric, chili flakes and chopped garlic until aromatic
- add curry, coconut milk, onion, chick peas and lamb and cook on low for as long as possible (8 hours)
- slice eggplant and drizzle it with olive oil and balsamic then grill it and add to the stew in the last 15 minutes of cooking
- garnish with some herbs
*we served it over farro and it was delicious but feel free to go traditional and use rice
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