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Mondays, Tuesdays & Wednesdays | TV2

Ep 35 Paul and Blair: Lamb Fillet with Smoky Eggplant and Spicy Masala Sauce


MKR: Paul and Blair's lamb fillet

Prep: 25 mins (+30 mins standing)

Cook: 1 hour

Serves: 4

 

Ingredients

  • 600g lamb fillets
  • 2 tsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1/2 tsp garam masala
  • Vegetable oil, to deep-fry
  • 400g can chickpeas, drained, rinsed, patted dry with paper towel
  • Coriander leaves, to serve

Eggplant purée

  • 2 large eggplants
  • 2 garlic cloves, crushed
  • 125g tahini
  • 60ml (1/4 cup) olive oil
  • 2 tbs lemon juice

Spicy masala sauce

  • 1 tsp shrimp paste
  • 1 tsp ground coriander
  • 1/2 tsp Sichuan peppercorns
  • 1/2 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp nutmeg
  • 2 tsp vegetable oil
  • 1 tsp sesame oil
  • 1 small onion, chopped
  • 2 garlic cloves chopped
  • 1cm-piece galangal, finely chopped
  • 1cm-piece turmeric, finely chopped
  • 1 bird’s-eye chilli, chopped
  • 1/2 bunch coriander roots, chopped
  • 50ml tomato paste
  • 750ml (3 cups) beef stock
  • 75ml coconut milk
  • 2 tbs grated palm sugar
  • 1 tbs fish sauce
  • 4 curry leaves
  • 1 cinnamon quill

 

Method

  1. Place lamb, oil, cumin, salt and pepper in a large bowl and rub all over to coat. Set aside.
  2. To make eggplant purée, place each eggplant directly over a gas flame, turning with tongs as each side blackens, for 20 minutes or until blackened all over. Transfer to a bowl, cool slightly, then cut in half lengthways and scoop out flesh. Place flesh in a sieve and set over a bowl for 30 minutes to drain. Process drained eggplant in a food processor with remaining ingredients until smooth.
  3. To make spicy masala sauce, place shrimp paste and spices in a large frying pan over low heat. Cook, stirring, for 2 minutes or until fragrant. Remove and set aside.
  4. Heat oils in same pan over medium heat. Add onion, garlic, galangal, turmeric, chilli and coriander roots and cook, stirring, for 5 minutes or until softened. Stir in tomato paste and reserved cooked spices. Cook for 1 minute, then stir in remaining ingredients.
  5. Increase heat to high and bring sauce to the boil. Simmer for 20 minutes or until reduced by half. Remove from heat.
  6. Dry-fry garam masala in a small frying pan over low heat for 2 minutes or until fragrant. Set aside.
  7. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Working in batches, gently drop chickpeas into oil and fry for 2 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Place in a bowl with fried garam masala, then season with salt and toss to combine.
  8. Strain masala sauce through a fine sieve, then return sauce to same pan and bring to a simmer. Simmer until reduced by half.
  9. Heat a large frying pan over medium-high heat. Add lamb to pan and cook for 2 minutes on each side or until browned and cooked to your liking. Transfer to a warm plate and stand, loosely covered with foil, for 5 minutes to rest. Slice lamb.
  10. Divide eggplant purée among serving plates, placing in the centre. Top with sliced lamb. Spoon over sauce and sprinkle chickpeas around dish. Garnish with coriander to serve.

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