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Categories:
ground lamb oil onion carrots tomatoes eggplant cayenne pepper curry powder brown sugar salt peanuts
Viewed: 11 - Published at: a year agoIngredients
- 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
- 12 teaspoon cayenne pepper
- 2 teaspoons curry powder
- 14 cup brown sugar
- salt and pepper
- 12 cup roasted peanuts
Method
- Brown the lamb in the oil.
- Add the onion, carrots, crushed tomatoes and eggplant.
- Stir-fry until the eggplant is tender and the onion is golden.
- Add the cayenne pepper, curry powder, brown sugar and salt and pepper.
- Mix well to combine.
- If necessary, add a little water to get it to the consistency that you like.
- Just before serving, toss in the roasted peanuts and mix.
- Serve over basmati rice.
- If making this ahead, don't add the peanuts, and toss them in just before reheatings.
- There's nothing as unappetizing and un-Gurulike as soggy peanuts.
