Ingredients non vegetarian 2 servings

• 450g boneless lamb cut into 2.5cm cubes
• 15g plain flour
• 30ml polyunsaturated oil
• 1 onion,skinned and sliced
• 1 garlic clove,skinned and crushed
• 1-2 tbsp curry powder
• 300ml stock or water
• 30ml Tomato puree
• pinch of ground cinnamon
• pinch of ground cloves
• salt and pepper
• 1 small aubergine
• Parsley or criander sprigs, to garnish

Directions

1. Toss the lamb in flour to get it coated. Heat the oil and add the lamb pieces one at a time in the large frying pan to get it brown in color. when brown keep it in a bowl 
2. Add the onions, garlic, and curry powder to the oil in the the panand cook in low heat for 5 mins, stirring freqently until onion is soft.
   
3. Return the meat to the pan and stir stock in it, tomato puree, cinnamon, cloves and salt, pepper, to taste. bring it to a boil and lower the heat, cover and simmer gently for 1 hour. stir occasionally.
   
4. Meanwhile, trim aubergine in 2.5cm chunks. place in a colander, sprinkle with salt. cover with a plate and place something heavy , to degorge for 30 mins.
   
5. pinse the aubergine, pat dry and stir into the curry. add stock or water if needed.
   
6. Cook the aubergine for 30 mins or till tender and serve hot garnished with parsley or coriander sprigs.

Comments