Lamb and eggplant curry
A spicy, high-fibre and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with whole wheat chapattis or nan.
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1⁄2 teaspoon black mustard seeds
4 green cardamom pods, crushed and pods discarded
1 teaspoon chili flakes
375 grams (3⁄4 lb) lean leg of lamb, cut into 2.5 cm cubes
1 tablespoon vegetable oil1 onion, sliced
2 red peppers, deseeded and cut into 2 cm chunks
1 eggplant, cut into 2 cm chunks
1⁄2 cup split red lentils
1 2⁄3 cups diluted salt-reduced or homemade beef stock
1 cinnamon stick
1⁄4 cup flaked almonds, toasted
1.Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle. Add the chili flakes. Place the lamb in a bowl, add the spices and toss to coat evenly. Cover and chill for about 2 hours, or overnight.
2.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.
3.Add the spiced lamb and lentils, then stir in the stock and cinnamon. Bring to a boil, then stir, reduce the heat and cover. Simmer gently for about 30 minutes until the meat is tender. Serve scattered with toasted flaked almonds.
Cook’s tip• Curries improve in flavour if made ahead, allowing time for the flavours to mingle. Chill for a few hours or overnight, then reheat gently until thoroughly heated through. This would also freeze well.
Serves 4
Preparation time 30 minutes, plus at least 2 hours marinating
Cooking time 40 minutes
Each serving
28.5 g protein • 15 g fat of which 3.5 g saturates • 9.5 g carbohydrate • 4.5 g fibre • 291 Calories
