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The Heart of New England
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.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
©The Heart of New England online magazine
...celebrating the unique character & culture of Maine, New Hampshire & Vermont!
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