Slow-Cooker Lamb & Eggplant Curry
RECIPE Bauer Test Kitchen
PHOTOGRAPH Bauer Studio
6 baby eggplants
¼ cup vegetable oil
6 French-trimmed lamb shanks (1.5kg)
1 onion, finely chopped
3 cloves garlic, grated
5cm piece fresh ginger
3 fresh long red chillies, sliced thinly
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons garam masala
400g canned diced tomatoes
2 cups beef stock
1 tablespoon sesame seeds
¼ cup roasted salted cashews
1 tablespoon desiccated coconut
Steamed basmati rice, to serve
Asian greens of your choice, to serve
¾ cup Greek-style yoghurt
¼ cup lightly packed fresh coriander
• Cut eggplants into 3cm-thick slices. Heat 1 tablespoon of the oil in a large frying pan over medium heat. Cook eggplant, in batches, until browned. Transfer to a 4.5-litre slow cooker.
• Heat another tablespoon of the oil in same frying pan over medium heat and cook lamb, in batches, until browned. Transfer to the slow-cooker.
• Heat remaining oil in same frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and spices and cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock then bring to the boil. • Transfer to the slow-cooker. Cook, covered, on low, for 8 hours.
• Dry-fry seeds, nuts and coconut until fragrant but not coloured then cool. Blend or process until finely ground. Stir nut mixture into curry. Season to taste.
• Serve curry with steamed basmati rice and Asian greens, topped with yoghurt and coriander.
• This recipe is suitable to freeze at the end of step 3.
Winning wine match
Take this unique curry to the next level by pairing it with Wither Hills’ Wairau Valley Pinot Noir. The rich wild berry flavours work alongside a spicy, subtle, earthy undertone to make the wine sing with the exotic tastes of this slow-cooked lamb. Serve just below room temperature to get the most intensity of flavour.
Buy ingredients for this recipe and Wither Hills Wairau Valley Pinot Noir by clicking on the Countdown logo