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highlyeccentricThe past few days have been 'what can I concoct from what's left in the bottom of the fridge/freezer' days, and this particular effort turned out rather well.
This recipe is: tomato-free
This recipe could be: pretty easily adapted in various directions - I can see pumpkin or sweet potato working well, for example
This recipe requires: faffing around with a hot stove
1 or 2 lamb fillets. The kinds you might use for a lamb stir fry. Leftover roast lamb might also work.
1 large eggplant, cubed into 1 inch cubes
Oil for frying
About 1/3 of a cup of water
1 diced onion
Mustard seeds
Cumin seeds
Cracked black pepper
Garam Marsala powder
Curry powder (I had a madras curry powder)
A pinch of minced chilli
4 or 5 cubes of frozen spinach
Rice to serve
Heat a dash of oil and sear the eggplant in a frying pan that has a lid. (Optional: add salt) Add the water, and cover. Simmer until soft; remove lid and cook on medium heat until the water is fully evaporated. Set aside the eggplant.
In the same pan, add oil and cook onion until translucent. Add mustard seeds and cumin seeds, and pepper. Add diced lamb and sear over high heat. Add garam marsala, curry powder, and minced chilli. Add frozen spinach cubes and eggplant, and maybe another dash of water to start the spinach defrosting (liquid from the spinach and eggplant will provide most of the liquid for the sauce). Cover and cook on low until spinach is defrosted, then mix through.
Serve with rice. Nom.
This recipe is: tomato-free
This recipe could be: pretty easily adapted in various directions - I can see pumpkin or sweet potato working well, for example
This recipe requires: faffing around with a hot stove
1 or 2 lamb fillets. The kinds you might use for a lamb stir fry. Leftover roast lamb might also work.
1 large eggplant, cubed into 1 inch cubes
Oil for frying
About 1/3 of a cup of water
1 diced onion
Mustard seeds
Cumin seeds
Cracked black pepper
Garam Marsala powder
Curry powder (I had a madras curry powder)
A pinch of minced chilli
4 or 5 cubes of frozen spinach
Rice to serve
Heat a dash of oil and sear the eggplant in a frying pan that has a lid. (Optional: add salt) Add the water, and cover. Simmer until soft; remove lid and cook on medium heat until the water is fully evaporated. Set aside the eggplant.
In the same pan, add oil and cook onion until translucent. Add mustard seeds and cumin seeds, and pepper. Add diced lamb and sear over high heat. Add garam marsala, curry powder, and minced chilli. Add frozen spinach cubes and eggplant, and maybe another dash of water to start the spinach defrosting (liquid from the spinach and eggplant will provide most of the liquid for the sauce). Cover and cook on low until spinach is defrosted, then mix through.
Serve with rice. Nom.