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Recipe

Lamb, potato and eggplant curry

Bursting with flavour, this fragrant lamb curry is a filling winter warmer. It also freezes well.

May 29, 2014 2:00pm
  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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Ingredients

Lamb, potato and eggplant curry
  • 1/4 cup olive oil
  • 2 onions, thinly sliced
  • 750 gram lamb leg or shoulder, trimmed, cubed
  • 3 centimetre piece of ginger, peeled, grated
  • 2 large garlic cloves, crushed
  • 1 medium eggplant, cut into chunks
  • 2 tablespoon curry powder
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 cup water or stock
  • 3 medium potatoes, peeled
  • steamed basmati rice, natural yoghurt and coriander leaves, to serve

Method

Lamb, potato and eggplant curry
  • 1
    Heat oil in a large saucepan on high heat. Saute onion for 3-4 minutes or until tender. Add lamb, ginger and garlic Cook for 4-5 minutes or until lamb is browned all over.
  • 2
    Mix in eggplant, curry powder and spices. Cook, stirring, for 3-4 minutes or until fragrant and well coated.
  • 3
    Stir in the water or stock and potatoes. Bring to the boil. Reduce heat to low. Simmer gently, covered, for 1 hour or until lamb is tender.
  • 4
    Serve curry with rice, yoghurt and coriander leaves.

Notes

This is a fantastic dish to freeze (up to 3 months), so make a double batch!

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