Ingredients

• 3lbs lamb meat

Pre-season for meat:

• 2 tbsp curry powder
• 1 tbsp garam masala
• 2 tbsp kosher salt

Remaining Ingredients:

• 1 onion, sliced
• 1 whole roasted eggplant, recipe follows
• Salt to taste (start with 1 1/2 tsp)
• 2 medium potatoes, peeled and quartered
• 1 tbsp curry powder
• 1 tbsp garam masala
• 1 scotch bonnet/habanero pepper, cut in half
• Salt and fresh cracked black pepper

Directions

For the eggplant:

• Preheat oven to 400F. Pierce the skin of the eggplant in several places. Roast on a baking sheet until soft, 35 to 45 minutes. Remove from oven and let cool. Slice eggplant open and scoop out flesh.

For the curry:

• Season meat with pre-seasoning, let marinate overnight or a few hours.
• Add seasoned lamb meat, scotch bonnet, onions, curry powder, garam masala to a large pot. Add enough water to just cover the bottom of the pot. Cover the lamb and bring to a boil over medium heat, then reduce to low and let meat simmer until it is almost tender, about 40-45 minutes.
• Remove the scotch bonnet pepper. Then add the potatoes and simmer until tender. Add the eggplant flesh. Season with salt and pepper to taste. Remove from heat and serve with steamed white jasmine rice, naan or just by itself.