Name: Lamb, potato and eggplant curry
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 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

Lamb, potato and eggplant curry

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

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Serves 4

Prep

20M

Cook

1H 15M

Total

1H 35M

Ingredients

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

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

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