Sunday, September 26, 2010
This was an experiment of throwing everything in but the kitchen sink. Worked out quite nice.
6 medium zucchini
1 medium eggplant
3/4 pound lamb pieces (I used loin)
4 cloves garlic, sliced thin
3 shallots, minced
4 cloves garlic, whole
1 TSP cayenne pepper
1 TSP dried Thai chili peppers, minced
1 TBS salt
2 TBS unsalted butter
2 TBS yellow curry powder
1/2 cup Vouvray wine
1/2 cup coarse bread crumbs
4 TBS chopped, roasted cashews
Preheat your oven to 250.
Take lamb and cut into cubes. Coat w/ salt and pepper. In a 4 quart, oven safe pot, sear each side over medium high heat with 2 TBS of EVOO for 30 seconds.
Peel eggplant; cut into 1" chunks. Cut zucchini in half, chop into 1" chunks.
Heat 2 TBS EVOO in the pan that had the lamb in it over medium heat. Add minced shallot and saute for 5 minutes until softened. Add the thin sliced garlic cloves with 1 TSP salt. Saute for an additional minute.
Add butter, zucchini and eggplant. Saute 10 minutes chopping the veggies with a metal spatula. Add cayenne and dried Thai chili peppers and continue to saute until the veggies have softened, about 20 minutes (or when the volume has decreased by half). Add in the curry powder.
Add back the lamb and garlic cloves. Let them rest of top of the veggies, cover, and set into the oven for 2 hours.
Add the wine and stir the entire mix. Put back into the oven for an additional hour; add in the bread crumbs and then back into the oven for an additional 30 minutes.
Serve with rice and top with chopped roasted cashews.