Lamb with roasted cumin crust, smoked eggplant purée and spicy masala sauce

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By Christine Manfield

Published 1999

  • About

A Paramount classic, this dish features a combination of flavours and textures that is often repeated and requested. You can use any red meat — beef, venison or kangaroo — with the same accompaniments with equal success. Whichever you use, choose good-quality meat packed with flavour and some visible fat for tenderness. Eggplant and spices seem inseparable in my repertoire and are in constant use in my daily cooking.