Lamb and Eggplant Maple Curry
Recipe from Chef Doug Mack
The Inn at Baldwin Creek, Bristol, VT.
20 oz. leg of lamb, cut into cubes
2 c. eggplant, peeled and diced
1/2 c. red onion, chopped finely
2 tbsp. oil
For the sauce:
2 tbsp. all-purpose flour
4 oz. butter
1/2 c. light soy sauce
1/4 c. maple syrup
1 c. ketchup
1 c. red wine
1/4 c. brandy
1 tsp. dijon mustard
1 tbsp. curry powder
Make the sauce:
In a medium sauce pan, heat the butter; when melted
add flour, stirring constantly for 3-4 minutes. Add the
remaining ingredients Simmer for 15 minutes. Transfer
to a blender and puree until smooth.
To assemble:
In a medium sauce pan, heat the oil. Add the onion
and lamb; saute until the meat is browned and the
onion is clear, about 5 minutes. Add the eggplant and
then the sauce. Simmer over low heat for another 15
minutes. Serve over rice with a fruit chutney on the
side.
Thanks to Vermont Maple Sugar Maple Association for
the use of this recipe.
Recipe from Chef Doug Mack
The Inn at Baldwin Creek, Bristol, VT.
20 oz. leg of lamb, cut into cubes
2 c. eggplant, peeled and diced
1/2 c. red onion, chopped finely
2 tbsp. oil
For the sauce:
2 tbsp. all-purpose flour
4 oz. butter
1/2 c. light soy sauce
1/4 c. maple syrup
1 c. ketchup
1 c. red wine
1/4 c. brandy
1 tsp. dijon mustard
1 tbsp. curry powder
Make the sauce:
In a medium sauce pan, heat the butter; when melted
add flour, stirring constantly for 3-4 minutes. Add the
remaining ingredients Simmer for 15 minutes. Transfer
to a blender and puree until smooth.
To assemble:
In a medium sauce pan, heat the oil. Add the onion
and lamb; saute until the meat is browned and the
onion is clear, about 5 minutes. Add the eggplant and
then the sauce. Simmer over low heat for another 15
minutes. Serve over rice with a fruit chutney on the
side.
Thanks to Vermont Maple Sugar Maple Association for
the use of this recipe.
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