Lamb with Deep-fried Eggplant and Cumin Lentils

Name: Lamb with Deep-fried Eggplant and Cumin Lentils
Yield: Serves 8
Ingredients: 6 garlic cloves; 2.5 cm (1 in) piece fresh ginger; 1 medium white onion; 1 tablespoon sea salt; 2 medium eggplants (aubergines); 1 teaspoon freshly ground black pepper; 2½ tablespoons vegetable oil; 625 g (1¼ lb) red split lentils; 4 large fresh green (or Anaheim) chilli peppers; 5 cups (1.25 litres/2 imp. pints) Beef Stock; 2½ tablespoons lime juice; 8 Lamb Loins (Loin roast), approximately 155 g (5 oz) each; 1 tablespoon ghee; 2 tablespoons ground cumin; Vegetable oil for cooking; 2½ tablespoons fish sauce; ½ teaspoon sea salt; 1 cup fresh coriander (cilantro) leaves; 1 tablespoon ground cumin

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Taste of Australia

By Victoria Alexander and Genevieve Harris

Published 1995

About

You could easily eat the lentils as a meal on their own, adding deep-fried eggplant, diced tomato or other vegetables as desired, and replacing some of the beef stock with coconut milk. If you use any other type of lentils than the ones recommended, they may need to be soaked in water before cooking.

Ingredients

8 Lamb Loins (Loin roast), approximately 155 g (5 oz) each

Main course
Gluten-free

Method

TO PREPARE LAMB, clean the lamb loins if necessary. Mix the spices together and roll the lamb loins in the mix until they are coated. Set aside.

TO PREPARE EGGPLANTS, slice the eggplants into 2 cm (¾