A flavorful and aromatic Cape Malay curry featuring tender lamb and eggplant, perfect for a hearty meal.
Heat some oil in a large pot over medium-high heat. Add the chopped onions and minced garlic, and sauté until golden and fragrant.
Ensure the onions are evenly chopped for consistent cooking.
Stir in the turmeric, cumin, cinnamon, curry powder, and cloves, and cook for a minute to release their aromas.
Keep stirring to prevent the spices from burning.
Add the lamb pieces to the pot and cook until browned on all sides.
Browning the lamb seals in the juices and enhances the flavor.
Mix in the diced eggplant and sliced chili pepper, and cook for a few minutes until slightly softened.
Cut the eggplant into even pieces for uniform cooking.
Stir in the tomato paste, vinegar, and beef broth. Bring to a simmer, then reduce the heat to low.
Ensure the tomato paste is well mixed to avoid clumps.
Cover the pot and let the curry simmer gently for about an hour, stirring occasionally.
Check occasionally to ensure the curry doesn't stick to the bottom.
Stir in the yogurt and buttermilk just before serving, and mix well.
Add the yogurt slowly to prevent curdling.
Serve the curry hot with your choice of rice or bread, and garnish with fresh cilantro if desired.
Pair with basmati rice or naan for a complete meal.
