Lamb and eggplant curry
A spicy, high-fibre and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with whole wheat chapattis or nan.
|Servings||Prep Time||Cook Time|
|4servings||30minutes plus at least 2 hours marinating||40minutes|
|4servings||30minutes plus at least 2 hours marinating|
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1⁄2 tsp black mustard seeds
- 4 green cardamom pods crushed and pods discarded
- 1 tsp chili flakes
- 3⁄4 lb lean leg of lamb cut into 2.5 cm cubes
- 1 tbsp vegetable oil
- 1 onion sliced
- 2 red peppers deseeded and cut into 2 cm chunks
- 1 eggplant cut into 2 cm chunks
- 1⁄2 cup split red lentils
- 1 2⁄3 cups diluted salt-reduced or homemade beef stock
- 1 cinnamon stick
- 1⁄4 cup Flaked almonds toasted
- Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle. Add the chili flakes. Place the lamb in a bowl, add the spices and toss to coat evenly. Cover and chill for about 2 hours, or overnight.
- Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, peppers and eggplant for about 10 minutes, stirring occasionally, to soften.
- Add the spiced lamb and lentils, then stir in the stock and cinnamon. Bring to a 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.
Cook's tip: Curries improve in flavour if made ahead, allowing time for the flavours to mingle. Chill for a few hours or overnight, then reheat gently until thoroughly heated through. This would also freeze well.
Each serving: 28.5 g protein, 15 g fat of which 3.5 g saturates, 9.5 g carbohydrate, 4.5 g fibre, 291 Calories