Maple Recipes
Meats
Lamb and Eggplant Maple Curry (as demonstrated
on VPT Cooks)
Recipe from Chef Doug Mack, The Inn at Baldwin Creek, Bristol, VT.
Recipe from Chef Doug Mack, The Inn at Baldwin Creek, Bristol, VT.
- 20 oz. leg of lamb, cut into cubes
- 2 c. eggplant, peeled and diced
- 1/2 c. red onion, chopped finely
- 2 tbsp. oil
- For the sauce:
- 2 tbsp. all-purpose flour
- 4 oz. butter
- 1/2 c. light soy sauce
- 1/4 c. maple syrup
- 1 c. ketchup
- 1 c. red wine
- 1/4 c. brandy
- 1 tsp. Dijon mustard
- 1 tbsp. curry powder
Make the sauce:
In a medium sauce pan, heat the butter; when melted add flour, stirring
constantly for 3-4 minutes. Add the remaining ingredients Simmer for
15 minutes. Transfer to a blender and puree until smooth.
To assemble:
In a medium sauce pan, heat the oil. Add the onion and lamb; saute until
the meat is browned and the onion is clear, about 5 minutes. Add the
eggplant and then the sauce. Simmer over low heat for another 15 minutes.
Serve over rice with a fruit chutney on the side.
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