Lamb and aubergine curry

Matt Tebbutt recipe

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 Tebbutt
From 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
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