A healthy eating idea.
Lamb and aubergine curry is the dish for a cold wintry day. It cooks on a low heat for a couple of hours so is ideal if you want to go out for a winter walk and return to a hot meal. Serve with basmati rice cooked in water flavoured with cardamon and star anise. A great bowl of comfort food for chasing off the winter blues.
Serves 4
750 grams diced lamb neck fillet, or diced shoulder of lamb(with excess fat trimmed off) 1 tablespoon of plain flour 2 tablespoons of groundnut oil 2 large onions, sliced 2 garlic cloves, finely diced 2 large aubergines (cut into chunks, salted and drained) 1/2 to 1 teaspoon chilli powder (depending on how hot you like your curries) 2 1/2 teaspoons ground coriander 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 300 grams of chopped tomatoes 1 teaspoon of sugar Salt and pepper Chopped corianderPre-heat the oven to 150 degrees.
Coat the lamb with the flour. Heat the oil in a large casserole pan and brown the meat in batches. Remove the meat from the pan and fry the onions until golden brown. Add the garlic and return the meat to the pan and then add the spices (chilli, coriander, cinnamon, cloves). Cook on a low heat for a minute and then add the chopped tomatoes, sugar, salt and pepper. Cover with water. Put the lid on the casserole and place in the oven to cook on a low heat for an hour. After the first hour of cooking add the aubergines to the casserole and stir in. At this point add a little bit more water to the curry if you feel it's going to dry. Return the curry to the oven and cook for a further hour. (If you are intending to go out whilst the curry is cooking you can add the aubergine at the beginning of the total cooking time. Add them just before you add the spices). Once cooked, stir through some chopped coriander and serve with basmati rice.We hope you enjoy this healthy low fat recipe.