This lamb curry, like all lamb dishes, might well be my weakness.
Lamb and Eggplant: A love story. The addition of tomatoes and eggplant in lamb curry is seriously spectacular.
The best part is, this lamb curry dish is so simple.
Once you go through the expense (honestly: not too bad for such a luxurious dish) of getting the shanks for the lamb curry, the rest of the ingredients and the dish assembly are a piece of cake. So nice to end up with a rustic yet elegant dish. And as you know, eggplant and lamb get along like a house on fire, not only in this Indian lamb curry, but in several other Sephardi/Mediterranean classics like Moussaka. So here comes: Get ready for the treat!
The bones in the shanks impart a wonderfully gelatinous texture to the finished lamb curry, beside of course the added layer of flavor.
- 8 lamb shanks, meatless bone ends cut off (let your butcher do this for you)
- 6 cups water
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 large bunch flat-leaf parsley, including stems
- 8 large cloves garlic
- 2 tablespoons curry, or more to taste
- 1 teaspoon turmeric
- 3 large tomatoes, or 6 plum tomatoes, diced small
- 3 medium eggplants, about 4 pounds total, peeled and diced in 1-inch cubes
- 1 tablespoon cumin
- 6-7 sprigs cilantro, tough stems discarded, minced
- 1 tablespoon sugar
Bring the lamb and water to a boil in a heavy pot. Reduce the heat to medium and cook covered, 2 hours.
Meanwhile, heat the oil in a skillet. Coarsely grind the onion, parsley and garlic in a food processor, add to the hot oil, and saute until translucent. Add the curry and the turmeric, and fry for 1 more minute, until fragrant. Add the tomatoes, and fry for 3 more minutes, until most of the liquid evaporates. Add this mixture to the pot, and stir in the eggplant. Bring to a boil. Reduce to medium and cook, covered, for 45 minutes. Stir in the cumin, cilantro and sugar, and cook 10 more minutes. Serve hot, with rice or potatoes.