Lamb and Aubergine Curry
Lamb and Aubergine Curry



  • 2 tbsp oil
  • 300g diced lamb shoulder
  • 2 diced onions
  • 4 crushed garlic cloves
  • 2.5cm piece of ginger, grated
  • 4 bashed cardamom pods
  • 1 tsp each garam masala, coriander, chilli powder and crushed fennel seeds
  • 1 aubergine, cut into 1.5cm cubes
  • 400g tin of chopped tomatoes
  • 2 tbsp tamarind paste
  • 1 tbsp brown sugar
  • Chopped coriander
  • Preheat the oven to 200C. Heat the oil in a lidded casserole and fry the lamb with a pinch of salt for 5 mins to brown all over. Remove to a plate and set aside. Add the onions to the pan and fry for 5 mins to soften, then stir in the garlic and ginger, cook for a minute or two, then stir in the spices and cook for a minute more.
  • Stir the aubergine into the curry and cook for 2 mins. Return the lamb to the pan with the tomatoes, sugar and tamarind paste, then stir in 350ml water and some more seasoning. Cover and cook in the oven for 40 mins, then scatter with coriander and serve with toasted naan.
45 mins
4 serving

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