Maple Lamb And Eggplant Curry

Ingredients

• 4 ounces butter
• 2 tablespoons flour
• ¼ cup soy sauce
• ½ cup honey
• 1 cup maple syrup
• 1 tablespoon ketchup
• 1 cup pumpkin puree
• 1 cup red wine
• Dash brandy
• 1 teaspoon Dijon mustard
• 1 teaspoon nutmeg
• 1 to 2 tablespoons curry powder (or more, to taste)
• 3 to 4 tablespoons vegetable oil
• 3 pounds lean, boneless lamb, cut into 1/2-inch cubes
• 1 medium red onion, diced medium fine
• 1 large eggplant, peeled and cut into 1/2-inch cubes
• 2 cups rice, cooked

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    2231 calories; 180 grams fat; 90 grams saturated fat; 0 grams trans fat; 73 grams monounsaturated fat; 8 grams polyunsaturated fat; 127 grams carbohydrates; 6 grams dietary fiber; 62 grams sugars; 22 grams protein; 215 milligrams cholesterol; 711 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. In a large pot, melt the butter over low heat and whisk in the flour. Cook, whisking constantly, for 2 minutes. Add the soy sauce, honey, syrup, ketchup, pumpkin puree, wine, brandy, mustard, nutmeg and curry. Blend and simmer 15 to 20 minutes, stirring occasionally.
2. Meanwhile, in another large pan, heat the oil and saute the lamb and onion, until the lamb is cooked to desired degree of doneness, about 10 minutes for medium rare. Toss in the eggplant and add the curry sauce. Heat through and simmer 3 to 5 minutes, or until the eggplant loses its rawness. Serve over rice.

35 minutes