Lamb and Eggplant Curry

    Lamb and Eggplant Curry

    28saves
    3hours


    5 people made this

    A spicy, low-fat and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with wholemeal chapatis or naan.

    Ingredients
    Serves: 4 

    • 1 teaspoon cumin seeds
    • 1 teaspoon coriander seeds
    • 1 teaspoon fennel seeds
    • 1/2 teaspoon mustard seeds
    • 4 green cardamom pods, crushed and pods discarded
    • 1 teaspoon chilli flakes
    • 400g lean leg of lamb, cut into 2 1/2 cm cubes
    • 1 tablespoon vegetable oil
    • 1 onion, sliced
    • 2 red capsicums, deseeded and cut into 2 cm chunks
    • 1 eggplant, cut into 2 cm chunks
    • 1/2 cup (100g) split red lentils
    • 400 ml diluted salt-reduced or homemade beef stock
    • 1 cinnamon stick
    • 1/4 cup flaked almonds, toasted

    Directions
    Preparation:20min  ›  Cook:40min  ›  Extra time:2hours marinating  ›  Ready in:3hours 

    1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle. Add the chilli flakes. Place the lamb in a bowl, add the spices and toss to coat evenly. Cover and chill for about 2 hours, or overnight.
    2. Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, capsicums and eggplant for about 10 minutes, stirring occasionally, to soften.
    3. Add the spiced lamb and lentils, then stir in the stock and cinnamon. Bring to the boil, then stir, reduce the heat and cover. Simmer gently for about 30 minutes until the meat is tender. Serve scattered with toasted flaked almonds.

    Recently Viewed

    Reviews (3)

    1

    love this easy and low fat curry - 31 Jul 2012

    MarianneSalome
    0

    I didnt have all the ingredients and I dont normally like eggplant but I bought this pretty new mauve and white stripy one so just had to try it . It was lovely and creamy and went well with the lamb . I added pumpkin and omitted some spices I didnt have but did add the chili . Will make it again in a bigger portion . I normally cook for two and freeze half . - 27 Feb 2015

    by
    0

    this is my go to lamb curry. I do use pre-ground spices and prepared grain mustard. Also add some sultanas and mango chutney and sprinkle with coriander leaves if I don't have almonds. - 26 Jul 2013

    Write a review

    Click on stars to rate