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