Maple Lamb And Eggplant Curry

• 4 ounces butter
• 2 tablespoons flour
• 1/4 cup soy sauce
• 1/2 cup honey
• 1 cup maple syrup
• 1 tablespoon ketchup
• 1 cup pumpkin puree
• 1 cup red wine
• Dash brandy
• 1 teaspoon Dijon mustard
• 1 teaspoon nutmeg
• 1 to 2 tablespoons curry powder (or more, to taste)
• 3 to 4 tablespoons vegetable oil
• 3 pounds lean, boneless lamb, cut into 1/2-inch cubes
• 1 medium red onion, diced medium fine
• 1 large eggplant, peeled and cut into 1/2-inch cubes
• 2 cups rice, cooked

1. In a large pot, melt the butter over low heat and whisk in the flour.
2. Cook, whisking constantly, for 2 minutes.
3. Add the soy sauce, honey, syrup, ketchup, pumpkin puree, wine, brandy, mustard, nutmeg and curry.
4. Blend and simmer 15 to 20 minutes, stirring occasionally.
5. Meanwhile, in another large pan, heat the oil and saute the lamb and onion, until the lamb is cooked to desired degree of doneness, about 10 minutes for medium rare.
6. Toss in the eggplant and add the curry sauce.
7. Heat through and simmer 3 to 5 minutes, or until the eggplant loses its rawness.
8. Serve over rice.

butter, flour, soy sauce, honey, maple syrup, ketchup, pumpkin puree, red wine, brandy, mustard, nutmeg, curry powder, vegetable oil, lean, red onion, eggplant, rice

Taken from cooking.nytimes.com/recipes/4217 (may not work)