Spiced Aubergine Curry with Lamb Cutlets
Soft, charred aubergine in a fragrant spice-forward curry with fennel, nigella, and warm ginger-garlic notes, finished with cool yogurt and fresh coriander. Served alongside pan-seared lamb cutlets brushed with turmeric yogurt for a restaurant-quality main.
Ingredients
- 1 large eggplant
- 3 tbsp olive oil
- 1 tsp fennel seeds
- 1 tsp nigella seeds
- 2 tsp ground coriander
- turmeric
- chilli powder
- 2 cm ginger, finely grated
- 4 clove garlic, crushed or finely grated
- 1 can peeled cherry tomatoescrushed canned tomatoes1:1produce
slightly different texture
- 8 small lamb cutlets, French trimmedchicken breast1:1protein
adjust cooking time to 6-8 minutes
- 2 tbsp plain yogurt
- ¼ tsp turmeric
- olive oil, for frying
- yogurt, for serving
- coriander leaves, for garnish
- nigella seeds, for garnish
- cooked rice, for servingchapatis1:1carbs
alternative starch
Instructions
- 1
Mix yogurt with turmeric and brush over each lamb cutlet. Set aside.
- 2
Cut eggplant into large wedges.
- 3
Heat oil in a frying pan and fry eggplant wedges on both sides until browned all over and very soft, adding more oil as needed. Remove with tongs, leaving oil in pan.
- 4
Pour off oil if more than 1 tbsp remains.
- 5
Add fennel seeds and nigella seeds to the pan and heat until they pop.
- 6
Add ground coriander, turmeric, and chilli powder, allowing the oil to foam.
- 7
Add ginger and garlic and cook for 1 minute, stirring to prevent sticking.
- 8
Add tomatoes and simmer for 3 minutes or until the mixture thickens. Season well.
- 9
Return eggplant to the pan to continue cooking.
- 10
In a separate frying pan, heat oil and salt the lamb cutlets on both sides.
- 11
Fry cutlets until browned on the outside and still slightly pink inside, ensuring the fat is well browned.
- 12
Spoon yogurt over the curry and garnish with coriander leaves and nigella seeds.
- 13
Serve with lamb cutlets and chapatis or rice.
Tips
Aubergine should look almost translucent and lightly charred when cooked.
Brown the fat on lamb cutlets thoroughly for better flavor.
Do not overcook lamb; it should remain slightly pink inside.
Good to Know
Refrigerate curry in an airtight container for up to 3 days. Reheat gently on the stovetop.
Prepare aubergine and spice mixture up to 4 hours ahead; cook together just before serving. Cook lamb to order.
Serve warm with yogurt, fresh coriander, and nigella seed garnish alongside lamb cutlets and rice or chapatis.
Common Mistakes
Do not skip browning aubergine to translucency; this develops depth of flavor and prevents a watery curry.
Do not over-brown spices before adding ginger and garlic; they will burn and turn bitter.
Do not crowd the lamb cutlets in the pan; fry in batches if needed to ensure proper browning.
Substitutions
Dairy-Free Swaps
General Alternatives
alternative starch
slightly different texture