Lamb and Eggplant Curry

 

                    A spicy, high-fibre and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks. Serve with whole wheat chapattis or nan.

Serves 4

• 5 ml cumin seeds
• 5 ml coriander seeds
• 5 ml fennel seeds
• 2 ml black mustard seeds
• 4 green cardamom pods, crushed and pods discarded
• 5 ml chili flakes
• 375 gr lean leg of lamb, cut into 2.5 cm cubes
• 15 ml vegetable oil
• 1 onion, sliced
• 2 red peppers, deseeded and cut into 2 cm chunks
• 1 eggplant, cut into 2 cm chunks
• 125 ml split red lentils
• 400 ml beef stock
• 1 cinnamon stick
• 60 ml flaked almond, toasted

1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle ; add the chili flakes.
2. Place the lamb in a bowl, add the spices and toss to coat evenly ; cover and chill for about 2 hours, or overnight.
3. Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, peppers and eggplant for about 10 minutes, stirring occasionally, to soften.
4. Add the spiced lamb and lentils, then stir in the stock and cinnamon ; bring to a boil, then stir, reduce the heat and cover.
5. Simmer gently for about 30 minutes until the meat is tender.
6. Serve scattered with toasted flakes almonds.

Note : This dish would also freeze well.

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