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Posted by on 18 Feb 2016 in Featured, Kamado Joe, Meat | 0 comments

Beef & Lamb Curry with Grilled, Spiced Aubergine

Beef & Lamb Curry with Grilled, Spiced Aubergine

Making good use of Kamado Joe by first grilling aubergine, then adjusting down to 125°C to cook this curry low and slow, lid off for the final half hour to give it a lightly, smokey flavour writes Sandra Tate……and if you’re a bread baking fanatic you might also like to use the black iron to cook fresh naan breads too!

lambbeefcurry3Grilled, Spiced Aubergine
First get Kamado Joe up to 180°C with the grill rack at high level and the heat deflector at low (ready for curry cooking to follow) and place the flat black iron half moon to heat too. Now you’re ready to precook the spiced aubergine.  Remove the top of a large aubergine and cut into 1cm thick slices. Brush both sides with olive oil and sprinkle with salt, pepper, turmeric, cayenne pepper and ground cumin. You only need to spice one side. Place on the hot black iron side by side and lid-down cook for about 5-7 minutes each side or until golden brown. Remove from the grill and set aside wrapped loosely in foil.

Beef & Lamb Curry – serves 4lambbeefcurry1
Close down vent and lower the temperature to a constant 125°C

It is easiest now to start the curry indoors. Place a heavy bottomed sauté pan (one with a tight fitting lid) on a low heat and add 3tbsp vegetable oil and 2 onions, peeled and sliced very thinly. Cook for 15 minutes until softened and lightly golden (do not brown) then add a finely chopped 4cm peeled fresh ginger, and 4 cloves garlic, chopped. Cook a further 5 minutes then add 2 tsp salt, 3tsp ground cumin, 3tsp ground coriander, ½-1tsp red chilli powder (according to taste), 1 red pepper, seeded and thinly sliced  and 400g diced stewing beef plus 400g diced shoulder of lamb. Turn up the heat to medium and cook until the meat is sealed then add a 400g tin of chopped tomatoes,  200ml water, and 1tbsp of tomato purée. Once simmering, pop the lid on and transfer to Kamado Joe for 1½ hours then remove the lid and continue to cook for a further ½ hour or until the meat is very tender. Leave the wrapped cooked aubergine slices in there too to reheat. Before serving fold 200g young spinach leaves into the curry, as soon as it wilts it is ready to serve.

Serve with plain basmati rice and/or naan breads, plain yoghurt and a couple of slices of spiced aubergine.

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