lamb curry with pomegranates and lime

I am lucky enough to have a very prosperous pomegranate tree in my front yard, and a neighbour with a lush lime tree. I used fruit from both in this recipe and absolutey loved the fresh, zesty flavour. Ideally, try to add the lamb close to the end of the cooking time, so that it is still a little rare when you serve.



Serves 2

Ingredients:

400g lamb leg steaks, trimmed into cubes
1 bunch broccolini
1/2 eggplant
1 zuchinni
1 onion
2 tblsp yellow curry paste
1 tin coconut cream
2 roma tomatoes
1 pomegranate
1 lime
sesame oil
soy sauce

Add a tablespoon of sesame oil to a wok and warm over high heat, until the oil is smoking. Add onion, cubed eggplant and sliced zuchinni. Stir until coated in oil and add a little water to moisten. Cook for a few minutes, until eggplant and zuchinni have softened. Slice broccolini lengths in to thirds and add to mix. Add lamb and sliced roma tomatoes. Stir. Mix in the yellow curry paste and stir until it coats the ingredients in the wok. Add tomatoes, coconut cream and 1/4 cup water. Simmer on moderate heat to allow the sauce to thicken and reduce.

Halve the lime. Slice one half into wedges (for serving) and finely slice the other half (skin and all) and incorporate into the curry. Halve the pomegranate and drop the seeds into the curry.

Just prior to serving, season with a dash of sesame oil and soy sauce.

Excellent with thick, rich yoghurt.