Lamb with Red Wine & Eggplant Sauce

Ingredients:
1kg Lamb Forequarter chops, 1 onion (sliced), 1 tsp crushed garlic, 1/2 cup Red Wine, 1/2 medium size eggplant (cubed), 3/4 med-large red capsicum (diced), 2 tsp KnT Gourmet Indian Chilli Pickle, 1 x 440g tinned tomatoes (crushed), Salt & Pepper to season, small handful of Basil or Coriander (roughly chopped)
Method:
 Panfry onion, KnT Gourmet Indian Chilli Pickle & garlic in a little olive oil for a minute, then add Lamb Chops and seal chops on both sides.  Add Eggplant and cook for 1-2 minutes.  Add red wine & reduce by 1/2, and then add the rest of the ingredient.  Cook until chops are to your liking, Season with salt & pepper and serve with Mashed Sweet Potato, Rice or Pasta

Curry Prawns

Ingredients: 600g green prawns peeled & deveined, 1 onion finely sliced, 1/2 red capsicum & 1/2 green capsicum - finely sliced, 200g snow peas trimmed, 1/2 small pineapple peeled & chopped into pieces, olive oil or coconut oil, salt & pepper, KnT Balinese Yellow Curry Paste, extra chilli (optional), 300ml Coconut Milk, 3 Curry leaves, Lemongrass, 2 dessertspoon finely chopped Coriander, Cooked Nooodles
Method:  Panfry onion & lemon grass in oil until transparent and then add green prawns.  Saute prawns & onion for about 5- 8 mins or until prawns are 1/2 cooked.   Add 2 soup spoons of Balinese Yellow Curry Paste mixed with coconut milk,curry leaves & chopped coriander and simmer until prawns are cooked.  Add capsicum & Snow Peas about 2-3 minutes before prawns are cooked to ensure they are al dente.  Season with salt & pepper   Serve with Noodles & garnish with a sprig of fresh coriander.   Serves 4 People