We’re already into our last month of winter but I’ve been warned that Melbourne doesn’t actually get warm until November. So that means more curries, soups and stews for me. Which isn’t a bad idea as I haven’t been well the past few days – need to rest up and keep eating nutritious meals! I made this lamb, pumpkin and eggplant curry a few weeks back and boy did it hit the spot on a cool winter’s night.
I bought this amazing organic salt bush lamb from the Prahran Market – was on the expensive side but definitely worth it as I usually only buy meat/fish once or twice a week. Make sure you ask the butcher to dice the lamb for you, as it saves you having to do it when you get home plus they’re experts on dicing meat.
Searing the lamb might seem like an unnecessary and time-consuming step but I believe it’s worth it. It allows a deeper flavour to develop and slightly caramelises lending this flavour to the final dish.
I find by browning the onions it stops them from having that real ‘oniony’ taste. As you can see at the bottom of the pan, all the flavours from the seared lamb remain. Please don’t wash the pan out, this is where the real flavour is and when the beef stock is added the flavours will lift off the bottom and flavour your curry.
Now that the lamb has been seared and the spices have become aromatic, it’s time to add in the vegetables and allow it all to cook. I love keeping the skin on my pumpkin, feel free to cut yours off though.
After an hour of simmering, the flavours have developed and the lamb and vegetables have softened. At this stage, it’s ideal to put the quinoa on in a separate saucepan so it will be cooked at the same time as the curry.
I love different textures in my food so these green beans add a great crunch against the soft vegetables.
Coriander is a fresh, fragrant herb that is a great garnish and lifts the flavour. I always use both the stalks and leaves in my cooking, just make sure you wash it thoroughly as it often has a lot of dirt/sand in it.
This curry will keep in the fridge for two days in a sealed container or in the freezer for up to one month – perfect to have on hand during busy weeks.
Lamb, pumpkin and eggplant curry
Serves 4 people
- 2 TBSP coconut oil
- 500g salt bush lamb, diced
- 1 brown onion, finely diced
- 2 garlic cloves, finely sliced
- 1 tbsp ginger, peeled and finely sliced
- 1 chilli, finely sliced
- 2 TBSP cumin
- 1 TBSP cinnamon
- 2 cups beef stock
- 2 cups pumpkin, washed and cut into 1cm cubes
- 2 tomatoes, washed and diced
- 1 eggplant, washed and cut into 1cm cubes
- 1 cup green beans, washed and cut in half
- 1 x 165mL tin coconut milk
- 1/2 bunch coriander, washed and roughly chopped – extra to garnish
- Salt and pepper
- 2 cups cooked quinoa
- Heat 1 tablespoon of coconut oil in a large saucepan over medium heat. Brown the diced lamb, in batches, for 3-4 minutes. Remove then set aside on a large plate.
- Heat the remaining coconut oil in the pan. Cook the onion, stirring, for 2-3 minutes until softened.
- Add garlic, ginger, chilli, cumin and cinnamon and cook for 1 minute until fragrant.
- Return the lamb to the pan, stirring to coat in the fragrant mixture.
- Add the beef stock, pumpkin and tomato, bring to the boil, then reduce the heat to low and simmer, covered, for 1 hour or until the lamb is tender.
- Stir in the eggplant, green beans, coconut milk, chopped coriander, salt and pepper, then cook for a further 10 minutes or until the sauce has thickened.
- Garnish the curry with extra coriander, then serve with quinoa. Enjoy!
The curry is delicious served with quinoa and even a little chilli if you like it spicier.
I savoured every mouthful and will definitely be making this again before winter ends!