Slow-Cooked Lamb and Aubergine Curry
Aromatic curry featuring tender lamb neck fillet and halved aubergines simmered in a spiced tomato sauce. Ground turmeric, cumin, coriander, and chilli powder build layers of warmth, balanced by fresh coriander and lime at serving. Requires 1.5 hours gentle simmering after browning the meat and vegetables. Served with basmati rice.
Ingredients
- 6 tbsp oil or gheecoconut oil1:1cooking_fatdairy-free
works well with curry spices
- 1 ¾ lb lamb neck filletlamb shoulder or beef chuck1:1alternative_protein
similar texture and fat content
- 8 small eggplant, cut into half
- 4 cloves garlic, peeled
- 2 onions, peeled and roughly chopped
- 1 small green chilli, sliced
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 x 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp garam masala
- 1 ½ cups basmati rice
- lime, fresh(optional)
- fresh coriander(optional)
Instructions
- 1
Heat 2 tbsp oil in a large deep-sided pan and fry the lamb in batches until browned. Set aside.
- 2
Add another 2 tbsp oil to the same pan and fry the eggplant until brown. Set aside.
- 3
Process the garlic and onions in a food processor to form a paste.
- 4
Heat the final 2 tbsp oil in a large deep-sided frying pan and add the garlic and onion mixture with the green chillies. Stir fry for 2-3 minutes.
- 5
Add the turmeric, cumin, coriander, and chilli powder and fry for 1 minute.
- 6
Stir in the tomatoes, tomato puree, and garam masala.
- 7
Add the lamb and eggplant to the sauce and add just enough water to cover both. Bring to the boil, then reduce heat to simmer. Cover and cook for 1 hour 30 minutes or until the meat is tender.
- 8
Check the curry every 15 minutes. Add a little more water if it looks dry.
- 9
Rinse rice and run under water until clear. Boil for 10 minutes and drain. Serve curry with basmati rice, lime, and fresh coriander.
Tips
Stir the curry every 15 minutes during simmering to ensure even cooking and prevent sticking.
Cut aubergines into uniform halves so they cook evenly with the lamb.
Good to Know
Cover and refrigerate for up to 3 days. Freeze in airtight containers for up to 3 months.
Prepare the curry through step 7 up to 1 day ahead. Reheat gently over low heat, adding water as needed. Cook rice fresh before serving.
Serve hot with basmati rice, fresh lime wedges, and torn fresh coriander leaves.
Common Mistakes
Skip checking the curry during simmering to avoid it drying out; add water in small amounts if needed.
Do not overcrowd the pan when browning lamb to avoid steaming; fry in batches for even browning.
Substitutions
Dairy-Free Swaps
General Alternatives
similar texture and fat content