small bowl. Brush on lamb, eggplant and red pepper.
Grill
Place eggplant in a colander and sprinkle
live oil. Use to coat lamb. Season.
Heat remaining oil
mins. Peel skin. Broil eggplant slices until tender.
Heat
Cook pepper, spices and lamb until lamb is browned and liquid evaporated
THE NIGHT BEFORE:
Prepare eggplant by laying on paper towels
In a large saucepan, heat oil over high heat. Brown meat for 3-4 mins then transfer to a plate.
Add onion and garlic to pan and saute for 2-3 mins, until onion is tender.
Add eggplant and mushrooms. Cook, stirring, for 5-10 mins, until tender.
Add stock, curry sauce, lentils and tomato paste. Return meat to pan. Bring to a boil then reduce heat and simmer for 15-20 mins, until lentils are tender.
Stir in tomatoes and cilantro. Simmer for 10 mins. Serve with rice and papadums.
ink color.
Season the lamb with 1.5 teaspoons of
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
Peel eggplant.
Soak it in salted water in refrigerator for 30 minutes.
Soak dry bread crumbs in evaporated milk plus whole milk.
ut the interior of the eggplant, leaving a 'boat.'.
Using
prinkle both sides of the eggplant slices with salt and pepper
Place eggplant in a colander set in
Mix lamb together with garlic, paprika, parsley,
o moderate-high.
Prep lamb:.
In an electric spice
reserve 1/4 cup. Add lamb to dish; turn to coat
Combine oil, dukkah and lamb in a medium bowl. Cover
br>Preheat the broiler. Spray eggplant slices on both sides with
uart of water. Add the eggplant, cover with a plate to
Make lamb sauce: Cook onion in oil