Quick and easy made, simple curry for a tasty midweek dinner.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 4 tbsp vegetable oil, for frying
- 2 aubergines, diced
- 300g/10½oz lamb shoulder, boned and diced
- 1 onion, diced
- 6 garlic cloves, thinly sliced
- 1 tbsp minced fresh root ginger
- 3 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 cinnamon stick
- 4 cloves
- 2 tsp red chilli powder
- 3 green chillies, finely chopped
- 400g tin plum tomatoes
- 300ml/10fl oz lamb or chicken stock
- 260g/9½oz bag baby spinach
- 1 bunch fresh coriander, chopped
- salt and freshly ground black pepper
- freshly steamed basmati rice, to serve
Method
-
Heat 2 tablespoons of the oil in a large sauté pan and fry the aubergines until browned all over. Season with salt and pepper then remove from the pan and set aside.
-
Add the remaining oil to the same pan and fry the lamb in the pan until browned all over, then remove from the pan and set aside.
-
Add the onion, garlic and ginger to the same pan and fry for 10 minutes, until softened. Add the spices followed by the cooked aubergine, green chillies and tomatoes and cook for a further 5 minutes.
-
Add the cooked lamb then cover with the stock and simmer for 1–1½ hours, until the lamb is tender and the consistency is quite thick and soupy .
-
Season with salt and pepper and stir in the spinach and coriander. Serve the curry with the steamed rice.
