1 can (14 to 16 oz) can tomatoes, drained and chopped
1 c red wine
1 t brandy
1 t dijon mustard
1/2 t nutmeg
1/2 t cinnamon
1 t o2 T curry powder (or more to taste)
3 to 4 T vegetable oil
3 lbs lean, boneless lamb, cut into 1/2 inch cubes
1 large eggplant, peeled and cut into 1/2 inch cubes
2 oz pitted prunes
Instructions
In a large pot, melt butter over low heat and whisk in the flour. Cook, whisking constantly, for 2 minutes. Add soy sauce, honey, syrup, tomatoes, wine, brandy, mustard, nutmeg, cinnamon and curry. Blend and simmer 15 to 20 minutes, stirring occasionally.
Meanwhile, in another large pan, heat the oil and saute lamb, until lamb is cooked, about 10 minutes for medium rare. Toss in eggplant and prumes and add curry sauce. Heat throgh and simmer 6 to 8 mintes, or until eggplant is tender and cooked through.
Originally Submitted
2/21/2010
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