Gingered Lamb Curry

Gingered Lamb Curry

2 tablespoons oil
2 kg lean lamb, cubed
2 large onions, chopped
400g eggplant, diced
4 garlic cloves, crushed
1/4 cup grated fresh ginger
2 small red chillies, finely chopped
2 teaspoons cracked black pepper
1/2 teaspoon salt
2 teaspoons ground turmeric
1 tablespoon green curry paste
1 1/2 cups beef stock
2 cups coconut milk powder
2 cups boiling water

1. Heat oil in a non-stick pan. Add meat in batches and cook over a medium heat until well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook over medium heat until onion is golden brown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste, cook for 1 minute. Blend in stock.
3. Place meat and eggplant mixture into the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4 hours.
4. Blend coconut milk powder and water, stir into meat mixture 1 hour before end of cooking. Replace lid and continue cooking.

Serve hot accompanied with steamed jasmine rice and salad.

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