with Basmati Rice and Coriander
This delicious Lamb and Aubergine Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Allergens
Utensils
Tags
Aubergine
1
Echalion Shallot
1
Garlic Clove
1
Coriander
1
Basmati Rice
150
Ground Coriander
1
Lamb Mince
200
North Indian Style Spice Mix
2
Finely Chopped Tomatoes
1
Chicken Stock Paste
10
Water for the Rice
300
Sugar
0.5
Water for the Curry
50
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Cut into roughly 2cm pieces.
Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, pop the aubergine onto a large baking tray.
Drizzle with oil, season with salt and pepper, then sprinkle over the ground coriander. Toss to coat, then spread out in a single layer.
When the oven is hot, roast on the top shelf until cooked and golden, 20-25 mins. Turn halfway through.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Lower the heat slightly. Add the shallot and cook until softened, 3-4 mins.
Stir the garlic and North Indian style spice mix into the pan. Cook for 30 secs.
Add the chopped tomatoes, chicken stock paste, sugar and water for the curry (see pantry for both amounts) and stir together.
Bring to the boil, then lower the heat and simmer until the curry has thickened, 8-10 mins. Stir occasionally.
Once cooked, stir the roasted aubergine through the curry and cook until piping hot, 1-2 mins.
Mix in half the chopped coriander and season to taste with salt and pepper.
Fluff up the rice with a fork, then share between your bowls and top with the curry.
Sprinkle over the remaining coriander to finish.
Enjoy!
591
kcal
Energy (kcal)
2471
kJ
Energy (kJ)
16.1
g
Fat
6.8
g
of which saturates
83.5
g
Carbohydrate
15.2
g
of which sugars
31.1
g
Protein
3.33
g
Salt
