This is a recipe for a succulent fall-apart tender lamb shoulder that is slow cooked in a rich massaman curry sauce, presented in a grand roast lamb centrepiece form. My current most-made lamb shoulder recipe. Got 5 minutes to make it? 🙂

5 Minute Fall-apart Massaman Lamb Shoulder

This recipe is going to save you on those occasions when you need to serve a group and are pressed for time, yet still wanting to make something that looks impressive. I mean, we have a reputation to uphold, after all! 🙂

You literally just put everything in a pan, which takes all of 5 minutes, then leave it in the oven to slow roast for 4 hours.

And what comes out is extraordinary. The lamb meat is succulent fall-apart tender, swimming in a to-die-for massaman curry sauce with soft potatoes that literally melt in your mouth.

Plus, it can be made the day before because it reheats 100% perfectly (can’t say that about most roasts!) and it’s kid friendly because Massaman curry isn’t spicy.

Cynical? Don’t blame you!

If it sounds too good to be true – I don’t blame you for being cynical! This recipe works very specifically because it’s slow-roasted (allows time for the sauce and meat to develop flavour), we’re using lamb meat (more flavourful than chicken, pork and beef) and because we’re using a richly flavoured curry sauce as the braising liquid.

Need more proof? Head over to the Massaman Lamb Shanks. Same method. Glowing reviews!

Ingredients in Massaman Lamb Shoulder

A shortcut in this recipe is that we use store bought curry paste. In fact, homemade Massaman Curry paste doesn’t work for this recipe because it’s too fresh! We need the concentrated flavour of store bought.

Also, as mentioned above, using lamb here is a deliberate choice. In fact, traditional Massaman Curry is made with beef but I opt for lamb because it’s a stronger flavoured meat.

1. Lamb shoulder

Lamb shoulder is a cut of lamb that needs to be cooked long and slow to give the tough meat fibres time to break down and become tender. You can’t cook shoulder to blushing pink like a traditional Lamb Leg, it’s just too tough.

• Where to get it – These days, you can find shoulder in regular grocery stores here in Australia. It used to be cheaper than lamb leg but now it’s about the same price. But, it is more succulent and has better flavour than lamb leg!

• Get bone in because the meat is juicier. Trust me on this, I’ve tested bone-in and boneless side by side. The difference is phenomenal! (See FAQ for more information).

• Other lamb cuts – For lamb shanks, use the Massaman Lamb Shanks recipe (it’s slightly different). Boneless lamb shoulder will work but reduce the cooking time by an hour.

• Other proteins – I don’t think beef chuck would add enough flavour into the sauce for this method of cooking (ie no searing meat prior). Beef short ribs do work (reduce bake time by about 1 1/2 hours, it was great). Pork shoulder will also work but I haven’t got my head around how good pork is with massaman curry sauce. Tasty, but perhaps better with beef or lamb? Chicken won’t work because it can’t be cooked long enough to give the sauce sufficient time to develop enough flavour. Bear in mind this recipe is designed with convenience in mind which means we need slow-cooking time for flavour creation!

2. THE CURRY PART

• Massaman Curry paste – Maesri is my preferred brand. Not all curry pastes are made equal! More on this below.

• Cinnamon and star anise – Flavour boost of two dominant spices in Massaman curry paste.

• Coconut milk – As used in traditional Massaman Curry sauce. Look for a coconut milk that is at least 80% coconut! Very economical brands can be as low as 30% which barely taste of coconut. I use Ayam (89%).

• Chicken stock/broth – To create volume to make a braising liquid to mostly submerge the lamb, as well as adding depth of flavour into the sauce. A shortcut – traditional Massaman Curry is made by braising pieces of beef in liquid to make a homemade stock which is used for the sauce.

  Get low-sodium so your sauce doesn’t end up too salty. (Though it won’t be a disaster if you don’t get low sodium as the giant hunk of lamb + potatoes will absorb the salt).

• Potato and onion – traditionally included in traditional Massaman Curry. Use whole baby potatoes, around 3cm/1.2″ wide is ideal, so they hold together and become beautifully soft and creamy inside. ⚠️ Do not use cubes of cut potato as they will disintegrate and make the sauce grainy!

3. Maesri curry paste

Here is the undisputed king of all store bought Thai curry pastes – Maesri. Restaurants use it, chefs use it, and food obsessed people like myself are mad for it.

And it happens to be sold at regular grocery stores and it’s the cheapest (currently ~$2.00).

I use it for all my Thai curries when I don’t have time / ingredients to make the curry paste from scratch – Red, Green and traditional Massaman beef curry. And any other recipe calling for a dollop or two of curry paste, from the peanut dipping sauce for Thai Satay Chicken to Thai Coconut Pumpkin Soup to Red Curry Pot Roast Chicken!

• Where to find Maesri curry paste – At your local grocery store! It’s sold at most metropolitan Coles and Woolworths grocery stores in Australia (Asian section), at Harris Farms, practically all Asian stores (it would be un-Asian not to carry it!) and here it is online in the US, Canada* and UK.

• Can’t find it? Use any Massaman Curry paste you can find. My personal order of preference (Aussie brands) – Ayam, Five Tastes and bringing up the rear is Volcom (it’s always too sweet).

* Obscenely expensive, please try to get to an Asian store!

How to make Massaman Lamb Shoulder

2 easy steps -put everything into a pan, bake 4 hours! You can also use your slow cooker – see recipe notes.

1. Sauce – Put the curry, coconut and stock in a roasting pan. Whisk until lump free (including pesky coconut milk lumps).

   💡If making ahead to reheat tomorrow, use a ceramic, glass or enamel coated cast iron baking dish rather than a metal one. I typically try to avoid keeping foods in any type of metal pans overnight. Just to be cautious!

2. Lamb upside down – Put the lamb shoulder in then turn to coat in the sauce. Then arrange it so it is upside down in the sauce. ie fat cap side / meaty side down, red boney side facing up. This way most of the meat is submerged in the liquid so it braises.

   Scatter the onion, cinnamon, star anise and potatoes around the lamb.

3. Slow roast high then low – Cover with foil. Roast for 1 hour 220°C/425°F (200°C fan) to get the heat going inside the pan (it’s a big hunk of meat there, which takes a while to heat up), then 3 hours at 180°C/350°F (160°C fan) or until the meat is fork-tender. This means that you should be able to pry the meat apart with two forks without any effort.

4. Brown it – Remove the foil and carefully turn the lamb over so. Spoon some sauce over then pop it back in the oven for 30 minutes until the surface is a lovely deep golden brown.

   Sauce adjustments – If you don’t have enough sauce when you remove the foil, just add water before browning the lamb. If there’s too much / too thin, just pop the pan back into the oven without the lamb (once browned). It’s so easy to adjust!

   Making ahead? After browning, let it fully cool uncovered then refrigerate overnight. On the day of, just reheat it in the oven covered for 1 hour. See recipe notes for directions!

5. Skim fat – Remove it from the oven and let it rest for 10 to 15 minutes. Skim off the excess fat from the surface of the sauce using a large spoon. There will be a fair amount – around 1/2 to 3/4 cup (125 – 180 ml). Lamb shoulder is a fatty cut, and that is why it is so tasty! Don’t try to get all the fat because otherwise you’ll lose too much sauce. And remember, fat = flavour!

   💡If you refrigerated overnight, you can lift sheets of the fat off the surface of the sauce but be sure to scrape all the sauce off the underside!

6. Garnish and serve – If you’re posh (I’m not), transfer everything into a serving dish then sprinkle with the red chilli slices and coriander/cilantro. Serve with rice and tongs – no carving knife required here, this is not the carving sort! See the section below for various serving styles.

Serving styles

An odd-sounding heading perhaps, but it will make sense once I explain! Here are the 3 ways I have served this lamb in the past few months (it’s been regularly used since I invented it, so handy for groups):

1. Lazy format for familiar people eg family, casual lunch with the team – Leave the whole lamb shoulder in the roasting pan. It does get a bit messy as the meat-tearing progresses as the bone gets in the way, and also there are pockets of fat that I find people tend to avoid and leave in the pan. But, it’s less work for me to serve, and the whole lamb looks impressive! 🙂 I do this most of the time!

2. Meat fully removed – This one is easy for guests to serve themselves though lacks the visual impact of a whole lamb shoulder. Remove all the meat off the bone and separate into large-ish serving-size chunks. Remove and discard large identifiable pockets of fat. Squidge meat in sauce, garnish, serve with large serving spoon.

3. Bone removed, lamb in-tact – This is a good way to have visual impact of a whole piece of lamb but it’s easier to serve because the bone is removed. You literally just grab the bone and slide it out of the meat, taking care to keep the lamb in tact. Because the meat is so tender, it should slide out effortlessly.

What to serve with Massaman Lamb Shoulder

Rice is essential, for sauce soaking. Jasmine is my first pick (being Thai and all) though basmati is beautiful with it too, given the Indian influence of Massaman curry. They both have a slight perfume of flavour that goes so well with this dish but I’m sure nobody would snob other rice types on offer! 🙂

I’d suggest opting for a light and fresh side salad as this dish is quite rich. It’s pictured above with an Asian Slaw on the side. Some more suggestions: Leafy Asian salad, Chang’s Crispy Noodle Salad, Smashed Cucumber Salad, Japanese Slaw, Glass Noodle Salad (skip the chicken), or any fresh vegetables/salady things / blanched greens you want tossed with my simple 4 ingredient Asian Sesame Dressing.

Enjoy! – Nagi x

Watch how to make it

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Fall-apart massaman lamb shoulder

Recipe video above. Fall-apart succulent lamb smothered in a rich massaman curry sauce with melt-in-your-mouth potatoes that will take you 5 minutes to prepare.

This larger-format version of Lamb Shanks Massaman Curry is made for groups: make up to 4 shoulders at once (serves 25 – 30!), reheats 110% perfectly (unlike lamb leg!), it looks impressive and a crowd pleaser. Plus it's kid friendly because Massaman Curry isn't spicy!

Course Main

Cuisine Thai-ish

Keyword lamb shoulder, Massaman Curry

Prep Time 5 minutes minutes

Cook Time 4 hours hours 30 minutes minutes

Resting 15 minutes minutes

Servings 6 – 8

Calories 478cal

Author Nagi

Ingredients

• 2-2.25kg/ 4 – 4.5 lb lamb shoulder , bone in, excess fat trimmed (but leave thin fat layer on (Note 1)
• 114g/ 4oz (1/2 cup) Maesri Massaman curry paste (1 can) , or other brand (Note 2)
• 400g/ 14 oz can coconut milk , full fat (Note 3)
• 3 cups chicken stock/broth , low sodium
• 1 onion , halved then cut into 1 cm / 1/2″ thick wedges
• 2 cinnamon sticks (or 1/2 tsp powder)
• 2 star anise (won’t ruin if you don’t have this)
• 600g/ 1.2 lb small baby potatoes , whole (don’t cut cubes, Note 4)

Garnishes / serving:

• 2 large red chillis , finely sliced diagonally (optional)
• 1 cup (lightly packed) coriander leaves & sprigs (cilantro) , highly recommended
• Jasmine rice (basmati also excellent)

Cups – Metric

Instructions

Abbreviated recipe:

• Whisk curry, coconut and stock, put lamb in upside down. Add spices and potatoes, foil cover, roast 1 hour at 220°C/425°F (200°C fan), 3 hours 180°C/350°F (160°C fan) or until fall-apart. Uncover, turn lamb, 30 minutes. Garnish, serve!

Full recipe steps:

• Preheat the oven to 220°C/425°F (200°C fan-forced).
• Whisk the curry paste, coconut milk and chicken stock in a pan until lump free. Put lamb shoulder in, turn to coat in the sauce then place it so it's upside down (ie meaty / fat side down).
• Place the onion, cinnamon sticks, star anise and potatoes around the lamb. Cover with foil.
• Slow-cook – Roast for 1 hour. LOWER the oven to 180°C/350°F (160°C fan) then roast for a further 3 hours. (Note 5)
• Check – Remove foil and use forks to check the meat is virtually “fall-apart-tender”, it should be by this time. If not, cover and keep cooking.
• Brown – Turn the lamb over, spoon over sauce. Bake uncovered 30 minutes or until deep golden. (Note 6 for sauce adjustments)
• Serve – Rest for 10 – 15 minutes. Spoon off as much or as little excess fat off surface, discard. Mix sauce well (it's quite runny, if it was thicker it'd be too rich). Transfer to a serving dish, if you like, sprinkle with chilli and coriander. Serve! (Note 7 for serving styles)

Notes

1. Lamb – Small lamb shoulders work too, but then there’s less meat 🙂 There’s enough sauce for a shoulder up to around 2.5kg/5lb, bone-ine. Boneless shoulder also excellent, ~1.75 kg / 3.5lb, it should be fall-apart by about the 3 hour mark. Lamb leg (bone-in) will also work but because it’s leaner, the meat is not as juicy.

Other meat that will work: boneless short rib, whole pork shoulder (bone-in), but please read in post for comments on these cuts. Chicken not recommended!

2. Massaman curry paste – best is Maesri brand, sold at most Woolworths (see here) & Coles in Australia, as well as Harris Farms and Asian stores. Also happens to be the cheapest at ~$2.10 a can. 

Otherwise, use whatever brand you can find (my preferences: Ayam, Five Tastes and lastly Volcom).

3. Coconut milk – not all coconut milk is created equal. Look for brands that are at least 80% coconut for better coconut flavour (check the ingredients), I use Ayam which is 89%.

4. Potatoes – small ones ~3cm / 1.2″ is ideal. Keep them whole or halve, with skin on. Don’t use peeled cubes of potato, they will disintegrate and make the sauce grainy.

5. Oven temps – Initial high temp roasting is to get heat inside the lamb and liquid, cuts down on slow roasting time by an hour. 

Slow cooker – 10 hours on low. Transfer everything to a pan (lamb upside down), 180°C/350°F (160°C fan) 30 minutes, turn lamb, 30 – 45 minutes until nicely coloured and sauce reduced (remove lamb and reduce in oven more if needed). Handy, but, oven roasting is better flavour (better caramelisation). 🙂

6. Sauce amount – If you don’t have enough sauce when you remove the foil (eg foil not on properly, extra large pan, lamb was not as juicy, oven runs hot), just add water before browning the lamb. If there’s too much / too thin, just pop the pan back into the oven without the lamb (once browned). It’s so easy to adjust!

7. Serving style – See in post for suggestions, section above the video. Whole, or boneless whole, or shredded. Different occasions for each!

8. MAKE-AHEAD BRILLIANCE – One of the rare roasts that reheats almost 100% perfectly (in fact, the sauce flavour gets better with time), making it excellent for making ahead for gatherings. Use a ceramic or glass baking dish, fully cool (whole) then refrigerate overnight in the dish. Take out of the fridge a good 2 hours prior, cover loosely with foil, reheat at 180°C/350°F (160°C) for 1 hour (2 shoulders each in separate pans took 1 hour 15 minutes).

Nutrition per serving assuming 8 servings. It will serve 6 comfortably with rice and a single side salad (lamb meat + the sauce is pretty rich), up to 8 if you had a couple of sides.

Nutrition

Calories: 478cal | Carbohydrates: 18g | Protein: 48g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 142mg | Sodium: 502mg | Potassium: 1100mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2250IU | Vitamin C: 18mg | Calcium: 75mg | Iron: 7mg

Lamb shoulder is a firm favourite for entertaining

See?

Slow Cooked Lamb Shoulder

Ultimate Roast Lamb: 12-hour lamb shoulder

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

Slow Cooked Lamb Shawarma

Roast Lamb

Life of Dozer

If you told me 10 years ago I’d be sitting on the floor of a shopping centre with a dog watching a lightwall until the advert for my book signing came up, I’d have looked at you like I’m crazy.

Instead, people were looking at me like I’m crazy!! 😂

Here’s a fun little video I put together of Dozer’s visit to Warringah Mall yesterday to check out our lightwall! Truthfully, I was a little disappointed. I was secretly hoping for a giant photo of Dozer. I know, I know, I’m such an ungrateful brat! 😈

The post 5 Minute Fall-apart Massaman Lamb Shoulder appeared first on RecipeTin Eats.

Take your meat sauce to the next level by using sausages to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours. Complete your Italian feast with Garlic Bread and a garden salad with Italian Dressing.

Sausage Ragu Sauce

Butchers put a lot of time and effort into packing flavour and juiciness into sausages. So I almost see it as my duty to show you how we can get so much more out of sausages than throwing on the barbie* or the usual Bangers and Mash!

Enter – Sausage Ragu. This meat sauce gets a massive flavour boost by using sausage meat rather than plain beef mince, as well as cooking it long and slow which gives the sauce time to develop flavour as well as making the meat melt-in-your-mouth tender.

Also, starting with the classic soffritto helps. 🙂 Which might sound fancy but it just refers to sautéing onions, garlic, celery and carrots over low heat to make them beautifully sweet.  It’s a secret tip to create an incredible flavour base in dishes.

* Please do not think I am dissing sausage sandwiches! I am a regular at the weekend Bunnings sausage sizzle fundraisers. 🙂

Ingredients in Sausage Ragu

Here’s what you need to make this Sausage Ragu. No fancy ingredients!

The sausages

• Beef + pork – I like to use a combination of both pork and beef sausages for the perfect balance of flavour and soft texture. Beef sausages provide the flavour whereas the pork provides the tenderness. Pork is a much softer meat than beef!

  You can use just either beef or pork. If you use only beef, the meat in the sauce will not be as tender. If you use only pork, the meat flavour is more mild. However, to be clear, if I only had one of these sausages, I would not hesitate to make this recipe!:)

• Sausage quality – Whichever you use, make sure you use good sausages made with more meat and less fillers. Either look at the ingredients list (I aim for 85%+ meat) or look at the sausage – fat specks means better meat, uniform pink colour indicates lots of fillers like the sausages used for fundraiser sausage sizzles (“BBQ sausages”). They can be as low as 55% meat (the rest is flour, maize and non meat things), and often a mix of beef and chicken.

  Generally speaking, your friendly local butcher is probably the best source. And he can tell you exactly what goes in his sausages! 🙂

• Sausage not in casings – In the US it is common to find sausage meat sold like mince/ground beef, not inside the sausage casings. Lucky you! For the rest of us, just squeeze the meat out. It is not hard.

Other ingredients

Here are the other ingredients for the ragu sauce:

• Onion, garlic, carrot and celery – These are the vegetables for the soffrito which is cooked over low heat to make them soften and sweeten which then forms the flavour base for the sauce. This is a classic cooking technique used in cuisines all over the world, from Italian to Mediterranean to Cajun to South American!

• Fennel seeds *Secret ingredient!* – Sautéed in the soffrito, it adds a little je ne sais quoi into the sauce. Only those with a very, very refined palette can pick that it’s in there!

• Wine – Red wine adds depth of flavour to the sauce and is also what we use to deglaze the pot. this refers to the method of using a liquid to dissolve gold bits stuck on the base of a cooking vessel (in this case, the sausage meat) into a sauce. Those “gold bits” is called “fond” and it’s free flavour! This is a standard cooking technique you’ll see I use regularly for sauces and stews.

  Substitute with 0% alcohol wine or more chicken stock.

• Chicken stock, low sodium – This with canned tomato makes up the bulk of the liquid for the sauce. I use chicken rather than beef stock because it’s a milder flavour so you can taste the meat flavour better. I always used low sodium stock so I don’t have to worry about sauces being too salty.

• Tomato paste – Just a smidge to boost the tomato flavour and help thicken the sauce.

• Thyme and bay leaves – The herbs for this pasta sauce. Fresh is best but dried is fine too.

• Chilli flakes (red pepper flakes) – Optional, for a touch of warmth.

Pappardelle pasta

I like to serve this sausage ragu with pappardelle pasta, the wide thick pasta that is sold coiled up, like pictured. The surface is slightly rough so it’s ideal for tossing with thick hearty sauces like this sausage ragu, shredded beef ragu and chicken ragu which clings to the pasta well.

Having said that though, I’d happily serve sausage ragu with any pasta – short or long!

How to make Sausage Ragu

No different to making your favourite Bolognese – just a little extra time for slow cooking!

1. Soffrito – Cook the onion, garlic, celery and carrot in a large heavy based pot over medium heat for 8 minutes, or until the carrot is soft and sweet. Don’t let the vegetables go golden! This step is key for a really beautiful flavour base for the sauce so don’t rush it.

2. Cook sausage – Remove the sausage meat from the casings (you literally just squeeze it out) then cook it like you would mince (ground meat). Break it up as you go but don’t get caught up in a frenzy on this step because sausage meat is “stickier” so it won’t crumble as well. We will break it up finer later partway through cooking.

3. Ragu sauce – Next, cook the tomato paste for 1 minute to remove the raw sour flavour. Then reduce the wine by half to cook out the winey flavour which only takes a couple of minutes. And finally, add the remaining ingredients: canned tomato, chicken stock, bay leaves, thyme, salt, pepper and chilli flakes if using (I always do).

4. Slow cook #1 (1 hour) – Pop the lid on and put it in the oven for 1 hour at 180°C/350°F (160°C). I always feel like this sounds high for a slow cook but actually, this is the oven equivalent temperature of a very small stove burner on low.

   Why oven instead of stove? Just easier because it’s entirely hands off, just stick it in the oven and leave it. No need to worry about the base catching. This sauce is quite thick so if you do use the stove instead, you’ll need to stir quite regularly.

5. Crush meat – Take the pot out of the oven then use a potato masher to crush the meat into finer pieces. (See step 2 notes about how sausage meat doesn’t crumble as well as mince/ground beef). The meat is tender at this point so it doesn’t take much effort. I usually do about 8 to 10 mashing motions around the pot.

6. Slow cook #2 (45 minutes) – Then return the pot into the oven for a further 45 minutes to finish slow cooking. Once done, the sauce will be quite thick, like pictured above, with quite intense flavour. This is what we want because a) the thickness will be loosened up when tossed with pasta; and b) the sauce gets dispersed through pasta so the flavour gets diluted. So the sauce flavour should be intense in the pot so it’s the right level of flavoursome once tossed through the pasta!

Tossing pasta with sauce – essential step!

1. Pasta cooking water – Cook the pasta per the packet directions in a large pot of salted water. Just before draining, scoop out a big jug of the pasta cooking water which we will use in the next step. The starch in the water is what helps the sauce cling to the pasta.*

2. Tossing pasta with sauce – If you are making a full batch, then just add the pasta into the ragu pot set over medium heat on the stove. If you are making a smaller batch as I do in the video (I am making enough for 2 servings) then return the drained pasta into the same pot you cooked the pasta in.

3. Pasta sauce – Add the pasta sauce into the pasta (obviously this step is not relevant if you put the pasta into the pasta sauce pot!!).

4. Pasta cooking water – Add 1/2 cup of the pasta cooking water. This loosens up the thick pasta sauce so it coats the pasta strands. The reason we use the pasta cooking water is because it has starch in it from the pasta. This starch reacts with the fat in the pasta sauce and makes the sauce thicker so it clings to the pasta strands better, rather than remaining pooled at the bottom of your pasta bowl.

5. Toss, toss, toss! Then use two spatulas to toss the pasta for 1 minute, or until the pasta sauce is tangled throughout and clinging to the pasta, and the pasta strands are stained red. Use an extra slosh of pasta cooking water if you need to loosen things up.

6. Warmed bowl – Divide the pasta between bowls. I like to warm the pasta bowls beforehand (30 seconds in the microwave!) to keep the pasta slippery and warm for longer. Cold pasta = dry pasta!

Serve with a shower of freshly grated parmesan. Then, the picture taker in me couldn’t resist finishing with a pinch of parsley, but it’s totally unnecessary in real life and if you came to my house and I made this for you, said pinch of parsley would not be present.

This is one for the weekend. For lazy Sundays. Serve with garlic bread, rocket or baby spinach salad with balsamic dressing and finish with tiramisu. Reserve a seat for me at your table!! 🙂  – Nagi x

Watch how to make it

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Sausage ragu with pappardelle pasta

Recipe video above. Take your meat sauce to the next level by using sausages instead of plain beef to make an incredible Sausage Ragu! Like Shredded Beef Ragu, cooking this sausage pasta sauce long and slow gives it time to develop deep, complex flavours.

Complete your Italian feast with Garlic Bread, a garden salad with Italian Dressing and a beautiful Tiramisu.

Course Mains

Cuisine Italian

Keyword italian sausage ragu, sausage meat sauce, Sausage Pasta

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 5 – 6 people

Calories 818cal

Author Nagi

Ingredients

Sausage ragu:

• 2 tbsp olive oil
• 1 small onion , finely chopped
• 3 garlic cloves , finely minced
• 1 carrot , peeled and grated using a box grater (Note 1)
• 2 celery stalks , grated using a box grater (Note 1)
• 1 tsp fennel seeds
• 350g / 12 oz pork sausages , meat removed from casings (Note 2)
• 350g / 12 oz beef sausages , meat removed from casings (Note 2)
• 2 tbsp tomato paste
• 1 cup pinot noir red wine (sub 0% alcohol red wine or more chicken stock)
• 1 cup chicken stock/broth , low sodium
• 400g/14 oz can crushed tomato
• 3 thyme sprigs (or 1/2 tsp dried)
• 2 bay leaves (fresh better, else dried)
• 1/2 tsp cooking salt / kosher salt
• 1/2 tsp black pepper
• 1/4 tsp chilli flakes (red pepper flakes), optional (for hint of heat)

To serve:

• 500g/ 1 lb pappardelle pasta , or other pasta (80g/2.8oz per serving) (Note 3)
• Parmesan or parmigiano reggiano , finely grated, for serving
• Parsley , finely chopped, optional garnish (just a pinch)

Cups – Metric

Instructions

• Preheat oven to 180°C (160°C fan-forced).
• Soffrito – Heat the oil in a large heavy based pot (with a lid) over medium heat. Add the onion, garlic, carrot, celery and fennel seeds. Cook for 8 minutes until the carrot is soft and sweet, but not golden.
• Cook sausage – Turn the heat up to high and add the sausage. Cook, breaking it up as you go, as best you can. It doesn't crumble as well as mince/ground meat but that's ok, we will break it up more later.
• Deglaze – Once the meat is no longer pink (it doesn't really brown), add the tomato paste. Cook for 1 minute. Add the wine and let it simmer rapidly for 2 minutes until reduced by half, stirring regularly to scrape the base of the pot clean.
• Slow cook #1 (1 hr) – Add the remaining ragu ingredients. Stir, bring to a simmer, put the lid on and place it in the oven for 1 hour.
• Slow cook #2 (45 min) – Remove from the oven and use a potato masher to mash the meat finer. Put the lid back on, and return to the oven for 45 minutes. The sauce will be quite thick, it gets loosened when tossed with the pasta.
• Salt – Taste and add more salt if desired. (Sausages vary in saltiness so I always start with less)

Pasta:

• Cook pasta – Cook the pappardelle according to the packet instructions. Just before draining, scoop out 1 1/2 cups of the cooking water and set it aside.
• Toss with sauce – Have the ragu pot on the stove over medium heat. Add the pasta into the pot along with 1/2 cup of the pasta cook water. Use two spatulas to toss the pasta until the ragu is tangled in the pasta strands and it is stained red from the sauce. Use extra pasta cooking water if needed to loosen it up.
• Serve in pre-warmed bowls, garnish with parmesan and a pinch of parsley if desired. Eat immediately!

Notes

Servings – Sauce makes enough for 500g/1 lb pasta which, based on a standard serving of 80g/2.8oz dried pasta per person, is enough for 6 normal people or 5 heartier appetites!

1. Grating – Box grater makes the pieces finer so they disappear better into the meat sauce. Try to use short strokes so you don’t end up with long strands.

2. Sausages – Using both pork and beef is my favourite combination because beef gives the meat sauce beefy flavour whereas pork meat is so soft, it makes the sauce melt-in-your-mouth in a way you will never achieve just using beef. You can also use just pork or just beef. Still so, so tasty!

3. Pasta – Thick wide strands of pappardelle is made for hearty meat sauces like ragu though with a sauce this good, it’s going to be great with any pasta! To make pasta for less than 5 people, use just put some sauce in a separate pan or pot on the stove and toss with the desired amount of pasta. In the video you see me make 2 servings.

4. Making ahead – Ragu just gets better overnight! Cool thoroughly then refrigerate. Warm the ragu on a low stove so it’s hot when you add the pasta for tossing. The ragu can be frozen for 3 months or kept in the fridge for 5 days. Once tossed with pasta, it will keep for 3 to 4 days but pastas are always best eaten freshly made!

Nutrition

Calories: 818cal | Carbohydrates: 75g | Protein: 33g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 154mg | Sodium: 1193mg | Potassium: 1050mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2262IU | Vitamin C: 18mg | Calcium: 106mg | Iron: 5mg

Originally published in February 2016. Recipe improved in February 2024 with improved sauce flavour and consistency, writing tidied up, much improved video. And most important, Life of Dozer section added!SaveSave

Life of Dozer

And then I published it.SaveSave

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This is an authentic Indian curried beef mince recipe called Qeema (or keema or kheema). It’s a gem of a find because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it’s super fast – on the table in 20 minutes! 

Qeema – Quick & Easy Indian Curried Beef Mince

This recipe is an excellent way to get an Indian food fix without having to hunt down hard-to-find Indian spices.

It’s also an excellent way to change up your usual rotation of beef mince recipes. Spag Bol, we love you, but sometimes it’s nice to try something new!!

And new this is. You probably haven’t seen Qeema on Indian restaurant menus because it’s a home cooking meal. But blimey, it’s a great find! 100% legit Indian flavours, 7 minute prep, 13 minute cook. Get all the spices from regular grocery stores – turmeric, garam masala, cumin, coriander and cayenne pepper.

What you need for Qeema

The key to achieving the bold, authentic Indian curried beef flavour in this quick ‘n easy recipe is a good amount of fresh garlic and ginger, and a generous amount of ground spices.

Here’s what you need:

• Beef mince – That’s ground beef to those of you in the States! I’m using lean today, but regular is fine (fattier – juicier). I also made this recipe a few years ago using chicken mince which was terrific.

• Fresh garlic and ginger – Key to flavour in this otherwise simple Indian dish, so don’t skip these.

• Spices – Garam masala, cumin, coriander, turmeric and cayenne pepper. You can get all these at regular grocery stores here in Australia. Garam masala is an Indian spice mix which I tell people is the “better curry powder” because it tastes more legit, whereas the curry powders you get at regular grocery stores are very Westernised.

• Fresh coriander/cilantro for garnish. (Skip if you’re not a coriander fan).

• Green cayenne pepper (optional garnish) – This is for garnish, and it adds fresh chilli flavour without much spiciness because cayenne peppers are not that spicy. But it’s entirely optional, so feel free to omit!

How to make Qeema

1. Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don’t let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.

2. Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.

3. Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray if you don’t have a lid for your pan). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated, but still a bit juicy.

4. Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, more on this below the photo).

What to serve with Qeema

Serve over basmati rice and mint yogurt or plain yogurt (recipe below for mint yogurt). Then mix up the beef into the rice so it flavours the rice, then dig in!

It’s also pictured above with flaky, buttery roti which I stuffed with the Qeema and rice. Not homemade. I always have a stash of frozen ones which you can get at regular grocery stores. I love them because they can be cooked from frozen in a few minutes – how good is that! Ideal to use for any and all Indian / South East Asian saucy foods, like curries.

Though, if I have the time (or foresight to plan in advance), you can’t beat homemade naan. 😊

For vegetable sides, try one of these:

• Indian Tomato Salad with Mint Raita Dressing

• South Indian Carrot & Cabbage Salad with Coconut is fresh and popping with flavours – love the coconut flavour in this!

• Give this Everyday Cabbage Salad an Indian spin by sautéing garlic and cumin seeds in oil before mixing up with other Dressing ingredients.

Indian Tomato Salad with Mint Dressing

Cabbage & Carrot Thoran-style Indian Salad

Everyday Cabbage Salad

I really hope you try this Qeema recipe, the flavour is so authentic! Something a little different to make with that packet of beef mince you threw in your shopping trolley on the weekend. – Nagi x

Watch how to make it

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Qeema Indian Curried Beef

An authentic Indian spiced ground (minced) beef recipe known as Qeema (or keema or kheema). This is a gem of a recipe because it tastes incredible but unlike many Indian dishes, there are no hard-to-find spices in the ingredients. And it's super fast – on the table in 20 minutes!

Serve over basmati rice. Great with plain yogurt, even better with Mint Yogurt.

Course Dinner

Cuisine Indian

Keyword beef mince curry, curried beef, queema

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 255cal

Author Nagi | RecipeTin Eats

Ingredients

• 3 tbsp vegetable or canola oil , or other neutral oil
• 4 tsp ginger , finely mince
• 5 large garlic cloves , minced (about 4 tsp)
• 1 large onion , finely diced
• 500g / 1 lb beef mince (ground beef)
• 3/4 tsp cooking salt / kosher salt
• 1 tsp cayenne pepper or chilli powder (pure, not US chili powder spice mix), omit for not spicy
• 1 1/4 tsp garam masala (Note 1)
• 1 1/4 tsp cumin powder
• 1 1/4 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 cup water

Garnish

• 1 green cayenne pepper , deseeded, finely sliced
• Cilantro/coriander leaves
• Plain yogurt or Mint yogurt (below)

Mint yogurt (optional, pictured in post)

• 3/4 cup plain yogurt
• 1/2 cup (lightly packed) mint leaves
• 1/4 tsp cooking salt / kosher salt

Instructions

• Sauté – Heat oil in a skillet over high heat. Add ginger and garlic and saute for 30 seconds until golden, don't let it burn! Add onion and cook for 1 minute until it is starting to turn translucent.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown. Add remaining ingredients EXCEPT water. Cook for a further 2 minutes to let the spices bloom.
• Cook 10 minutes – Add water, give it a stir, then put a lid on (or cover with a baking tray). Turn heat down to medium and let it simmer for 10 minutes or until most of the water has evaporated.
• Serve over with basmati rice or plain white rice, garnished with extra chilli and coriander/cilantro, and lots of Mint Yogurt. Naan or flatbreads would make it even better, though if time is not your friend, try frozen roti (pictured in post, Note 3).

Mint yogurt

• Blitz then stir – Put just 1/4 cup of the yogurt with the mint leaves and salt in a jug just big enough to fit the head of a stick blender. Blitz until mint is very finely chopped. Then stir in remaining yogurt. (Note 4) Refrigerate until required.

Notes

Recipe credit – very slightly adapted from this Indian Queema Minced Beef by Scrambled Chefs.

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1. American “Chili Powder” is not pure ground chilli, it contains other spices like paprika and is not very spicy. This recipe calls for pure ground chilli for spiciness, or cayenne pepper.

2. Garam Masala – Spice mix used in Indian cooking, a more legit curry powder. Sold at regular grocery stores in Australia -> Coles, Woolworths, Harris Farms.

3. Roti – Flaky Indian round flatbread that’s sold in the freezer section of large grocery stores these days. Love them because they’re so handy – cook from frozen on the stove in just a couple of minutes. Cheap, tasty, if you’ve never tried it, it’s a game changer! 🙂

4. Mint yogurt – Blitzing makes yogurt watery. So just blitz the minimum to puree the mint, then stir the rest in which thickens the sauce up again.

5. Leftovers keep for 3 – 4 days in the fridge, or freezer for 3 months.

Nutrition for beef only, not including rice or yogurt sauce.

Nutrition

Serving: 172g | Calories: 255cal | Carbohydrates: 4g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 525mg | Potassium: 517mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 4mg

First published April 2016. Republished 7 years later with sparkling new photos, brand new recipe video (couldn’t make them back then!) and of course added a Life of Dozer section!

My easiest Indian recipes

More easy Indian recipes!

Butter Chicken

One-pan Baked Butter Chicken

Oven Baked Tandoori Chicken

Naan recipe – chewy & fluffy!

Chicken Tikka Masala

Beef Biryani

Chickpea Curry with Potato (Chana Aloo Curry)

Indian Recipes

Life of Dozer

He doesn’t realise it’s a vegetable platter. (Yet).

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Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Moroccan spiced lamb or beef. Low-cal, low-carb, low effort and utterly delicious!

Moroccan stuffed eggplant

You’ll often hear me declaring quite passionately that I think eggplant is one of the most underrated vegetables around. They’re cheap. They’re meaty. And they’re fabulously versatile, used in cuisines worldwide like Asian, Italian, Greek and Indian, prepared through various cooking methods including frying, steaming, roasting and simmering.

Today, we’re smearing, roasting and stuffing. Well, topping, not scooping-and-stuffing, in a manner that gives it a semi-stuffed vibe. Think of this as a mid-week take on traditional stuffed eggplant dishes you find in Arabic cuisine that involves hollowing out eggplants, stuffing with rice, meat, herbs and nuts, often baked in a tomato sauce. Sounds magnificent, doesn’t it? And it is. but there’s a lot more pots and pans involved! We’re going simple today. You can make this tonight, after work!!

Nice close up of said soft juicy eggplant!

Ingredients in Moroccan stuffed eggplant

The base flavouring for this Moroccan stuffed eggplant is a homemade Chermoula spice mix which does double duty as the spice paste for the eggplant as well as flavouring the meat filling.

Chermoula spice mix

Chermoula is a North African spice mix that traditionally is a marinade or sauce containing fresh coriander, garlic and spices. Sometimes you can also find it in a dry spice mix form. We’re using the dry blend today for our purposes.

The spices – The majority of the spices are pantry staples, but don’t make a special trip out if you’re missing one or two…or even three! There’s enough in the blend that you can substitute with something else – suggestions are in the recipe notes.

Olive oil and lemon juice – These are used to make the paste. I like to use lemon juice to add a bit of tang as well as cutting down on the oil required to make a smear-able paste.

The meat filling (lamb or beef)

Here’s what you need to make the meat filling. You can use lamb or beef, though if I had my pick I’d choose lamb as it’s a classic pairing with flavours from the Arab world.

3 teaspoons of the Chermoula spice blend is used to flavour the filling. In addition to this, we have garlic and onion for aromatics, and a little tomato paste to bind the filling together.

The eggplant

Choose eggplants around 250g/8oz and 17cm/7″ long. Don’t worry about exact size – adjust toppings accordingly. If you end up with larger eggplants, the topping layer might be slightly thinner, but the dish will still be packed with flavor.

Salt helps remove moisture from eggplants. More on this below!

Toppings

And lastly, the toppings! It really finishes this dish so I urge you to use them. The pine nuts are a great finishing touch, though other nuts will make an adequate substitute (almonds, macadamia, walnuts, or seeds).

If you’re anti-coriander/cilantro, switch with parsley!

How to make Moroccan Stuffed Eggplant

As mentioned above, I call it stuffed because describing it as a “topped” eggplant just doesn’t seem to capture the essence of this dish. 😂 But actually, it’s not properly stuffed – which means no scooping necessary, which means it’s easier to make. Win!

Sweating the eggplant (recommended)

Sweating the eggplant to remove excess water is a recommended but not essential step. It seasons the flesh as well as drawing out excess water that otherwise pools in the eggplant which dilutes flavour when you’re eating it.

But you can mostly get around this problem by simply cutting slits in the skin to let the water escape as it roasts. So don’t sweat it if you don’t have time to sweat it! *Sorry, I couldn’t resist!*

1. Cut the eggplant in half lengthwise. Keep the cap/stem intact and cut through it, it helps hold the eggplant together once roasted and soft.

2. Diamonds – Using a small sharp knife, cut 2.5cm/1″ diamonds into the flesh, cutting down as far as you are comfortable without piercing the flesh.

3. The said diamonds!

4. Salt – Sprinkle the surface with salt and rub it in. It’s good to get it into the slits but even if you just rub the surface, the salt will make it’s way into the slits.

5. Sweat for 30 minutes. I put the eggplant upside down in a colander to allow the water to drip out.

6. Squeeze like sponge to remove the excess water then pat the surface dry.

Making the “stuffed” eggplant

1. Mix the Chermoula spice blend in a bowl. Measure out 3 teaspoons and set aside for the meat.

2. Paste – Add olive oil and lemon juice into the remaining chermoula and mix to form a paste.

3. Smear the paste onto the surface of the eggplant.

4. Roast for 45 minutes at 180°C/350°F (160°C fan) or until the eggplant is softened. Sometimes it takes longer – don’t forget to check the edges.

5. Spiced meat – A quick cook! Sauté the garlic and onion, then cook the lamb with the reserved Chermoula spice blend. Finally, add the tomato paste and water to make the filling “juicy” (rather than dry and crumbly).

6. Assemble – Top the roasted eggplant with the lamb filling. Dollop on yogurt, sprinkle with pine nuts and coriander then dig in!

Matters of serving

Servings

This recipe is designed to serve:

• 2 people as a generous dinner with a small side salad;

• 4 as a meal with a starch (flatbread, couscous) and a substantial side (like Honey Cinnamon Pumpkin Lentil Salad, roast veg, chickpea salad); or

• 4 people as a generous starter.

Low carb, low calorie!

For the eggplant alone, it’s a mere 450 calories for a whole eggplant (ie 2 halves) with only 22 grams of carbs. To be honest, a serving of the eggplant alone makes for a satisfying meal – you have protein and vegetables covered! Though I do like to add something fresh on the side, even if it’s just some plain fresh cucumber and tomato.

So, it’s low calorie, low carb, simple to make and a something different to make with beef mince rather than the usual Spag Bol. What do you think?? Feel like giving this a go? I HOPE SO! – Nagi x

Watch how to make it

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Easy Moroccan Stuffed Eggplant (beef or lamb)

Recipe video above. A delicious, unique, EASY way to serve up eggplant and minced / ground beef or lamb! Think of this as a midweek take on traditional Arabic stuffed eggplant that's usually hollowed out.

Don't worry if you don't have every single spice. There's so many in this spice mix, it will still be tasty even if you're missing one…or two, even three!

Serves 2 as a main with a small side salad, or 4 as a meal with a starch (flatbread, couscous) and a substantial side (like this Pumpkin Salad, roast veg, chickpea salad), or 4 as a generous starter.

Course Dinner

Cuisine Middle Eastern

Keyword Ground beef recipe, lamb mince recipe, roasted eggplant, stuffed eggplant

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Eggplant sweating 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2 – 4

Calories 450cal

Author Nagi | RecipeTin Eats

Ingredients

Eggplant

• 2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
• 3/4 tsp cooking salt / kosher salt
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

• 1 1/2 tsp EACH coriander, paprika
• 1 tsp cumin
• 3/4 tsp all spice powder
• 1/2 tsp EACH garlic powder, ginger, turmeric powder
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper

Spiced beef or Lamb topping

• 1 tbsp olive oil
• 1 garlic clove , finely minced
• 1/2 onion , finely chopped
• 250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
• 1/2 tsp cooking/kosher salt
• 2 tsp tomato paste (Note 3)
• 1/4 cup water

To Serve

• Yoghurt , plain
• 2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
• 2 tbsp pinenuts , toasted (Note 4)

Instructions

• Preheat oven to 180°C/350°F (160°C fan).
• Sweat eggplants (recommended, see Note 5 to skip) – Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
• Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
• Roast eggplant – Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
• Spiced topping – Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
• Assemble – Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!

Notes

1. Eggplant/aubergine – Don’t get too hung up on eggplant size. I always provide weight and measurement because they vary so much in size – what is a “medium eggplant”??! If you have giant ones, you’ll just have a thinner layer of topping (there’s enough flavour in this dish you won’t feel robbed). If you have tiny ones, pile it on higher or reserve leftover meat for another purpose. 

2. Spice subs – With so many in this spice mix, it’s fine if you’re missing one…or even three! Just dial up some of the others to make up for flavour. Specific subs:

• All spice – mixed spice
• Garlic powder – onion powder, or fresh garlic
• Ginger – more garlic
• Turmeric powder – saffron
• Cinnamon – more all spice

3. Tomato paste – or sub water + paste with 1/4 cup crushed tomato or passata. I offer this as a suggestion as I always seem to have a partial bottle of passata in the fridge!

4. Toasting pinenuts – Small skillet, no oil, medium heat, toss until golden and smells toasty. Remove from pan straight away.

5. Eggplant sweating – Draws out excess water so you don’t end up with water in the eggplant halves that dilutes eating flavour. Removing bitterness from eggplant – generally speaking, this has been bred out of eggplants sold these days. I’ve never had a problem.

Don’t have time to sweat? Just cut 2 x 3cm/1″ slits in the skin so the water escapes while roasting. Also, expect to add 5 to 10 min to roasting time.

6. Yogurt tip – To make the yoghurt even tastier, mix 1/4 cup of yoghurt with 1/2 garlic clove, minced, a small squeeze of lemon, salt and pepper. Set aside for 30 minutes to let the flavours develop. I do this for company. 🙂

Make ahead – Roast the eggplant and meat filling. Fully cool both, uncovered, then put into containers in the fridge. Re-warm both using method of choice (juice up the meat with a splash of water if needed) then assemble!

Leftovers will keep for 3 days in the fridge. Not convinced cooked eggplant will freeze well but the meat will be fine for 3 months!

Nutrition per serving, using lean beef – 2 eggplant halves (i.e. one whole eggplant) per serving. This is a satisfying meal even by itself!

Nutrition

Serving: 536g | Calories: 450cal | Carbohydrates: 22g | Protein: 32g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 1594mg | Potassium: 1206mg | Fiber: 9g | Sugar: 11g | Vitamin A: 297IU | Vitamin C: 13mg | Calcium: 61mg | Iron: 5mg

Originally published in March 2016. Majority spruced up in 2023 with a better, more streamlined recipe with better flavour, sparkling new photos and a brand new recipe video!

Proof of eggplant fondness

Oven Roasted Eggplant (aubergine)

Lentil and Roasted Eggplant Salad

Eggplant Curry – South Indian Brinjal Curry

Pasta alla norma (Eggplant pasta)

Crispy Chinese Eggplant

Moussaka (Greek Beef and Eggplant Lasagna)

Miso-Glazed Eggplant

Life of Dozer

Can’t even whiteboard recipe ideas without Mr D hovering around.

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