Roasted eggplant forms the base of this savory Indian curry. Simmered chunks of goat meat (or substitute lamb) make a tender, toothsome addition, but you can leave them out for a vegan version. I get goat meat from Balky Farm in Northfield, which also offers lamb. Particularly in ground or stew meat form, lamb and goat are essentially interchangeable. Serve this over rice.
3 lbs eggplant,diced
4-5 cups tomatoes, seeded and diced
Salt and pepper to taste
1 large onion, finely chopped
1 1/2 - 2 Tbsp grated ginger root
1 Tbsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper, or to taste
1-2 lbs stew goat or lamb, cubed
1/2 cup chopped fresh cilantro
Preheat the oven to 400 degrees. Place the eggplant and about half the tomatoes in a large roasting pan. Drizzle with oil, sprinkle with salt and pepper, and toss to coat. Roast for about 30 minutes, stirring halfway through.
While the vegetables roast, start preparing the rest of the stew. Heat a little oil in a soup pot, then add the onion. Saute over low-medium heat until translucent and a bit golden, about 10 minutes. Add the ginger, coriander, cumin, paprika, turmeric, and cayenne, and saute over low heat for 2 minutes or so to toast the spices. Add the goat meat, turn the heat to medium, and brown well. Add the remaining tomatoes and just enough water to cover the meat. Bring to a boil, then reduce heat to low and simmer until the meat is pleasantly tender, 45-60 minutes.
When the meat is tender and the vegetables are roasted, add the veggies to the stew pot and stir well. Simmer for at least a few minutes, longer if you have time, so the flavor of the spices can penetrate the eggplant. Just before serving, stir in the cilantro.
Serve over rice.
Serves about 6.