[WATCH] Lamb and aubergine curry

Watch Michael Diacono make a simple lamb curry

Lamb and aubergine curry

Ingredients

• 1 onion
• 2 cloves garlic
• Flavourless oil (peanut, vegetable or even ghee)
• 1 tsp cumin
• 6 cardamom pods
• 1 dried red chilli, more if like it hot
• 1 inch piece ginger
• 2 pc lemon grass
• 5 kaffir lime leaves
• 2 tsp turmeric
• ½ large aubergine, chopped
• 2 tbsp coconut cream
• 500g lamb leg, deboned and chopped
• 2 bay leaves
• 1 tomato, diced
• ½ lemon, juice only
• 1 tin coconut milk
• 5 dried curry leaves
• Handful coriander, chopped
• A few mint leaves, chopped

Method

1. Chop the onion and the garlic and garlic and place in a saucepan with flavourless oil over a medium heat.
2. Add the cumin seeds, bash the cardamoms to release the seeds and add to the pan.
3. Add the chilli pepper and minced ginger.
4. Slice the lemongrass in half and place in the pan. These will be removed after cooking as they are too tough to eat.
5. Add the lime leaves and the turmeric and allow to cook for a few mins until the flavours have amalgamated.
6. Add the chopped aubergines and the coconut cream and allow to cook for a few mins.
7. Remove the mixture from the pan and in the same pan add a little more flavourless oil and add the lamb.
8. Fry until the lamb in browned on all sides for approx. 5 mins.
9. Add the bay leaves and the spiced aubergine mixture.
10. Add the chopped tomato, lemon juice and the coconut milk.
11. Add the curry leaves.
12. Cover with a lid and allow to simmer gently for approx. 30 mins.
13. Remove from the heat and add the chopped coriander and mint.
14. Serve with steamed rice or naan bread.

This recipe first appeared on Gourmet Today TV, aired on TVM on 24 April, 2015.