Adelaide Convention Centre head chef Tze Khaw says this Indian-inspired lasagne with Kashmiri sauce is indicative of the creative approach adopted for the winter menu at the Panorama Suite.
“The menu features a number of delicately spiced, slow-cooked dishes where the flavours are layered to create a few surprises – ideal for the winter months,” he says.
Serves 4
Ingredients
500g lean ground lamb
100g chopped onions
1 tbs chopped garlic
2 tbs tomato paste
2 tbs ground turmeric
2 tbs garam masala
2 tbs ground coriander
1 tbs ground chilli powder
3/4 tsp salt
4 medium eggplant
Method
Preheat the oven to 350 degrees F (approx. 175C).
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Slice eggplant lengthways; sprinkle with salt and set aside.
Heat a large pan over medium-high heat. Add the lamb and cook, stirring to break up the meat, for 2 minutes. Remove from the heat and drain in a colander.
Discard the fat from the pan, return the meat to the pan, and cook, stirring, for 3 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the tomato paste, all the spices and some water to create moisture and bring to the boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes. Add salt and stir well. Remove from the heat and allow to cool.
Rinse eggplant in water to wash off the excess salt and dry with a paper towel. Char-grill or pan-fry the eggplant in a non-stick pan, with as minimal oil as possible. Set aside as they cook.
In a baking tray, layer the eggplant strips and the lamb mince masala. Form three layers of eggplant with the lamb in between.
Heat the Kashmiri sauce (recipe below) and set aside.
Bake lasagne in oven for 20 minutes. Remove and allow to cool, then refrigerate overnight. Ideally, it is best to make this a day or two earlier, to allow the lamb to set.
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Cut into portion sizes; reheat in oven.
Pour the hot sauce over the lasagne, garnish with fresh coriander, red chilli slices or a sprig of mint. Can also be served with Basmati rice or Naan bread.
Kashmiri sauce
Serves 4
Ingredients
1 onion, finely chopped
4 cloves garlic, finely chopped
1 inch ginger, finely chopped
2 tsp Kashmiri chilli powder
salt
50g fresh coriander- shredded
200g tinned tomatoes or fresh ripe tomatoes- diced small
200mls water
Method
Heat oil in a pan and add the onion, garlic and ginger, fry until golden.
Over a medium heat, stir in the Kashmiri chili powder, tomatoes and salt then add a splash of water. When the water has been absorbed, add the tomatoes and again cook until the water has been absorbed and oil appears on the surface.
Cook on a low heat until thick. You may want to add more water to the desired consistency.
NOTE: Kashmiri chilli powder is also known as Degi Mirch in Indian grocery shops.
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