Indian curry with lamb spareribs, eggplant and spinach rice
Indian curry is one of the easiest and cheapest curries to make at home. You don’t need dozens of random herbs and spices you’ve never heard of and you can use the more economical meat cuts such as lamb spareribs, lamb neck, beef shins, even goat meat – it will all end up falling off the bone and melting in your mouth! It’s tough to beat a curry, particularly in the winter – it’s rich, it’s warming, and it’s incredibly satiating. Try this one and let me know what you think.
6 lamb spare ribs (or neck, or beef shins, or goat)
2 teaspoons of salt salt for marinating, 1 tablespoon extra for the sauce (or to taste)
1 tablespoon of curry powder for marinating, 1 tablespoon extra for the sauce
1 tablespoon of coconut oil
1 medium brown onion
4 small tomatoes (I used romas)
5 cloves garlic, finely sliced
Juice of 1 lemon
1 small eggplant, cubed
1 cup coriander for the sauce, 1/4 cup extra for garnishing
4 shallots, thinly sliced
2 cups of brown rice, cooked and cooled
2 large spinach leaves, stems removed and roughly chopped
Place the lamb spareribs in a non-reactive container with the curry powder and salt. Leave in the fridge to marinate for about 8 hours (I do this prep work before I head off to work in the morning and it’s ready when I come home at the end of the day).
Melt the coconut oil in large heavy saucepan over medium heat, then fry lamb spare ribs, turning once, until browned (throw in all the loose curry powder and salt from the container too). Remove the lamb from the saucepan and turn off the heat.
Place the tomatoes and onion in a food processor and blend until smooth.
Place garlic in saucepan (still off the heat) and stir to coat with spices. Turn the heat to medium-high and add the tomato and onion puree and lemon juice. Bring to the boil then turn the heat to low and add the eggplant and 1 cup of the coriander.
Return the lamb spareribs to the saucepan and coat with the sauce. Cover and cook for about half an hour or until the meat is tender.
Meanwhile, add the rice to a frypan over low-medium heat, stirring occasionally so it doesn’t stick to the bottom and burn. Once warmed (about 5 to 10 minutes), add the spinach and cook for another 5 to 10 minutes.
Serve rice topped with lamb curry, sprinkled with shallots and extra coriander.
Serves 2 – 3.
Recipe inspiration: Nom Nom Paleo