I love lamb. This is such a rich and yet simple meal. The eggplant is soft and savory, and the hint of curry powder makes each bite a little exotic and extra flavorful.
- 3/4 pound of ground lamb, divided into 2 patties
- curry powder, salt, pepper, lemon juice to taste
- 1/2 eggplant, sliced
- 1/2 heirloom tomato, chopped
- 1/2 medium sized red onion, sliced and diced
- 2 tablespoons olive oil
- 1/2 cup water
- salt, pepper, curry powder, parsley, dill to taste
- 20-24 asparagus stalks, bottoms cut off
- bacon grease for frying
- salt, pepper to taste
- 1/2 heirloom tomato, sliced
- 2 tablespoons Greek yogurt
- curry powder, salt, dill, lemon juice to taste
Preheat your oven to 400 degrees.
Layer your eggplant slices into a glass baking dish that can go into your oven. Cover them with the chopped tomatoes and red onion. Pour in the water and oil, and season generously. Bake the whole shebang for around 25-30 minutes.
Season and make your lamb patties by dividing the ground meat and rolling it into two large balls, then slowly squishing it flatter with the palms of your hands. Try to blend the meat together enough so it won't crack down the middle of your patties.
When the eggplant is around halfway cooked, grease your griddle pan with some bacon grease and on medium-high heat grill/fry up your asparagus stalks for around 6-8 minutes, rolling them so they don't char on one side. Then cook your lamb patties on the same pan, using the leftover grease that's there from cooking your asparagus. Flip the patties after around 5-6 minutes, and cook them another 5-6. You want the centers of the patties to be slightly pink when you take them off, because they will continue to cook and you don't want to dry the meat out by overcooking it.
When mixing your yogurt sauce, add curry powder a little at a time, blending well, until you have a taste you like and your sauce has the faintest tinge of curry orange to it. Dollop it onto the cooked lamb, arrange the remaining slices of tomato, and serve!