Moroccan-Inspired Lamb Curry with Grilled Aubergines

[blog_subscription_form]

I love rich, hearty Winter curries – the kind that warms you up from the inside…

As you know, I like to cook food that is simple and easy to make with MAXIMUM flavour and enjoyment.

I’m not interested in dishes with a gazillion steps in the recipe, however, do not give me something bland and tasteless to eat that took like 5 minutes to throw together either. {Fussy much?!}

I like to taste the ingredients, the love, the ‘feeling’ that went into a dish… Often it takes the simplest ingredients to totally transform a dish – like a lemon for example.

The tartness and zing of a lemon is {in my opinion} the secret to any great lamb dish – it cuts through that rich fattiness and adds total depth of flavour.

I also absolutely ADORE aubergines, especially these Moroccan-inspired little ones that I’ve used in this curry – a great combination and a new twist on a traditional lamb curry:

[recipe title=”Lamb Curry with Grilled Aubergines” servings=”6-8″ time=”6hrs” difficulty=”easy”]

You will need:

A drizzle of olive
1 onion, chopped
2 tbs curry powder
1 tsp cumin
1 tsp turmeric
2 cloves garlic, smashed
1.5 kg lamb stewing meat
1 lemon
1 cup chicken stock
1/2 cup dry red wine
1 can whole peeled tomatoes, pureed

1 packet baby aubergines, cut in half {about 18 in a packet}
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika
Salt
Olive oil
Zest + juice of 1 lemon

Start with the curry:
Drizzle some olive oil {not too much, as the lamb is already very fatty} in the bottom of your slow cooker {crock pot}.
Add the onions, spices and the garlic – mix it well.
Place the lamb pieces on top and season with salt.
Squeeze the lemon juice over the meat and put the squeezed lemons in the pot too.
Add the wine, tomato puree and stock.
Cover and cook on high for 5-6 hours.

While the curry is cooking, grill the aubergines:
Use a large pot or a pan and heat a few glugs of olive oil. {The aubergines will soak up heaps of olive oil, so use enough}
Place the aubergine halves in the pot and season with salt.
Turn them over to cook on both sides – make sure you cook these slowly, over a low/medium heat so they can soften properly.

As soon as the aubergines are done cooking, remove from heat and sprinkle with 1 tsp cumin, 1/2 tsp cayenne pepper, 1/2 tsp paprika and the lemon zest.
Add the lemon juice and cover them with clingwrap. This will make them soak up all the flavours and turn even more soft and gooey.

Once your curry is cooked {5-6 hours – the meat should fall off the bones}, add the grilled aubergines and allow it to heat through.

Serve just as is with a slice of lemon.

[/recipe]

I just love the fact that you can put all of these ingredients in a slow cooker and like magic, have a totally scrumptious dish in just a few hours!

{My good friend and neighbour gave me the recipe for the aubergines and they’re just awesome to use in a variety of dishes – they also make FAB little appetizers!}

X