Lamb chops and eggplant with Indian spices from Chef John Folse - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Lamb chops and eggplant with Indian spices from Chef John Folse

Posted:

Prep Time: 1 Hour

Yields: 4 Servings

Comment:

Lamb chops and spiced eggplant just seem to go together like apple pie and ice cream. The two ingredients are often found cooked together in Middle Eastern cuisine. In this recipe, we have created a dish where lamb chops and the accompanying eggplant side dish are cooked together for a one-pot meal.

Ingredients:

8 lamb chops, 1-inch thick

4 small globe eggplants, cut into (1-inch) cubes

2 tbsps cumin seeds

1 tbsp coriander seeds

1 tsp paprika, divided

¾ tsp cayenne pepper, divided

salt and black pepper to taste

granulated garlic to taste

¾ cup olive oil, divided

1 large red onion, finely chopped

¼ cup thinly sliced garlic

2 cups fresh tomatoes, peeled, seeded and chopped

1 (15-ounce) can chickpeas, rinsed and drained

2 large shallots, thinly sliced

1 cup dry white wine

garam masala, for serving

Method:

Position a rack in the lower third of the oven and heat the oven to 350°F. Pat the lamb chops dry then set aside. Heat an 8-inch skillet over medium-high heat. Add cumin and coriander seeds and cook 30 seconds or until fragrant, stirring frequently. Transfer seeds to a spice mill and grind coarsely. In a small mixing bowl, combine 1 tablespoon ground cumin and coriander mixture, ½ teaspoon paprika and ½ teaspoon cayenne pepper. Season lamb chops to taste with salt, black pepper and granulated garlic and an equal amount of spice mixture. Set aside. In a large mixing bowl, toss eggplant with ¼ cup olive oil and season to taste using salt, black pepper and granulated garlic. Transfer eggplant to a heavy-duty baking sheet with a 1-inch lip. Bake 25 minutes or until the eggplant is almost tender and starting to brown on the bottom, turning once halfway through. Set aside. In a 12-inch, nonstick skillet, heat ¼ cup olive oil over medium-high heat. Add red onion and sliced garlic then cook 3–5 minutes or until vegetables are wilted. Stir in remaining ground cumin and coriander mixture, paprika and cayenne pepper. Add chopped tomatoes, chickpeas and shallots. Sauté 2–3 minutes then add eggplant. Stir to combine ingredients well. Cover and simmer 10 minutes or until the eggplant is tender and the flavors meld. In a separate 12-inch skillet, add remaining olive oil and heat over medium-high heat until first view of smoke appears. Add half of the lamb chops and cook 3–4 minutes on each side or until golden brown and medium-rare. When done, remove and continue with remaining 4 chops. Transfer lamb to a platter and keep warm. Into the same skillet, add wine, bring to a boil, reduce to simmer and cook 3 minutes, scraping up any browned bits. Add wine to eggplant mixture and simmer 3–5 minutes to blend ingredients well. Season to taste using salt, black pepper and granulated garlic. Add lamb chops on top of the mixture 2–3 minutes to heat thoroughly. To serve, divide eggplant mixture equally among four warm plates and top each plate with 2 lamb chops, sprinkling with a pinch of garam masala. Serve immediately.

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