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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Created for the Spring 2003 Ready Steady Cook contest, this curry was inspired by the movie The Guru, but not for any reason in particular. Ingredients:
1 lb ground lamb |
1 tablespoon oil |
1 large onion, peeled and coarsely chopped |
3 large carrots, peeled and julienned |
1 (16 ounce) can crushed tomatoes |
1 medium eggplant, peeled and cubed |
1/2 teaspoon cayenne pepper |
2 teaspoons curry powder |
1/4 cup brown sugar |
salt and pepper |
1/2 cup roasted peanuts |
Directions:
1. Brown the lamb in the oil.
2. Add the onion, carrots, crushed tomatoes and eggplant.
3. Stir-fry until the eggplant is tender and the onion is golden.
4. Add the cayenne pepper, curry powder, brown sugar and salt and pepper.
5. Mix well to combine.
6. If necessary, add a little water to get it to the consistency that you like.
7. Just before serving, toss in the roasted peanuts and mix.
8. Serve over basmati rice.
9. If making this ahead, don't add the peanuts, and toss them in just before reheatings.
10. There's nothing as unappetizing and un-Gurulike as soggy peanuts.
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