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South African Vegetable Biryani
05/07/2020
Sweet and Spicy Indonesian Lamb
Sweet & Spicy Indonesian Lamb
05/07/2020

Spiced Lamb with Eggplant

Lamb with eggplant and just the right amount of spice. Add chillies if you like it hot! Serve with
rice or couscous and garnish with mint.

1 medium eggplant (about 250g)
Salt
2 tbsp EV olive oil
500g lamb steaks, cut into cubes
2 tbsp Spice Fusion Turkish Baharat
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 cup tomato pieces (canned or fresh)
1 cup water

Place lamb in a bowl and add Turkish Baharat; mix well.
Cut eggplant into cubes, place on chopping board or plate in one layer and sprinkle salt over; set aside.
Heat oil in a large saucepan, add lamb and cook for 2-3 minutes, stirring well to coat with spices.
Add onion and garlic and cook for a further 2 minutes until onion is soft.
Rinse eggplant to remove salt and drain well, then pat dry with a paper towel before adding to the lamb mixture.
Add crushed tomatoes and water and bring to the boil; turn down and simmer, with lid on, for
30 minutes or until lamb is tender. Add salt and pepper to taste.
Remove lid and turn up the heat; cook for 5 minutes or until the sauce has thickened.
Serve with rice or couscous.

Buy the spice blend for this recipe

  • Baharat (Turkish Baharat)

    $6.00 – $12.00

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