Lamb Curry
Serves 4

2 medium-sized eggplant; cut into ½ inch cubes.
-add salt and place in colander for 1 hour
1 ½ lb. of bondless lamb, cut into 1 inch pieces
1½ cups onion, diced
2 tablespoons garlic, minced
1 tablespoon ginger, minced
3 tablespoons oil
2 tablespoons tahini
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon cardamom
2 stalks lemon grass, crushed and wrapped in cheesecloth
2 teaspoons cumin
½ teaspoon turmeric
1 small red chili, minced
12 oz tomato sauce
2 cups brown stocks preferably real
12oz light coconut milk
½ cup fresh cilantro, chopped
One 15 oz can chick peas, drained

• Heat 2 tablespoons oil in a heavy roasting pot and sear the lamb on all sides. Remove.
• Heat remaining tablespoon of oil. Add onion and dry spices, cook until translucent. Add ginger and garlic. Cook for an additional minute of two – without browning the garlic. Add lemon grass, stock, coconut milk and tahini paste. Bring to a boil. Reduce heat, cover and simmer for 45 minutes.
• Add eggplant and lamb, cook for an additional 20-30 minutes until the lamb is tender. Remove lemon grass. Add chick peas.
• Season with salt, pepper and cilantro.