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Aubergine lamb curry recipe

Aubergine lamb curry recipe

18 ratings

Author and recipe writer, Nik Sharma has created this sweet, sour and beautifully fragrant lamb curry that looks and tastes special, but is simple to make. Can you believe this dish is healthy too? Enjoy with rice, naan or roti. You can even freeze leftovers. See method

  • Serves 4
  • 5 mins to prepare and 55 mins to cook
  • 319 calories / serving
  • Freezable
  • Healthy
  • Gluten-free
  • Dairy-free

Ingredients

  • 2 tbsp vegetable oil
  • 300g pack diced lamb shoulder, cut into 2.5cm pieces
  • 2 onions, diced​
  • 4 garlic cloves, crushed​
  • 2.5cm piece fresh ginger, peeled and grated
  • 4 cardamom pods, lightly cracked
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp medium chilli powder
  • 1 tsp fennel seeds, crushed
  • 1 large aubergine, trimmed and cut into 1.5cm cubes
  • 400g tin chopped tomatoes
  • 2 tbsp tamarind paste
  • 1 tbsp light brown soft sugar
  • 10g fresh coriander, leaves chopped
  • naan or roti, to serve (optional)
  • yogurt, to serve (optional)
3 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1330kj
    319kcal
    16%
  • Fat

    17g 24%
  • Saturates

    5g 24%
  • Sugars

    18g 20%
  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 21.6g Protein 16.9g Fibre 6.4g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a lidded flameproof casserole dish over a medium heat and add the lamb and a pinch of salt. Fry for 4-5 mins until browned all over, then transfer to a plate.
  2. Add the onions to the pan and fry for 4-5 mins until soft and tender. Add the garlic and ginger, cook for 1 min, then stir in the spices and cook for another 30-45 secs until fragrant.
  3. Stir in the aubergine and cook for 1 min. Add the lamb back in along with the tomatoes, tamarind, sugar, 350ml water and 1 tsp salt, then bring to the boil. Cover and transfer to the oven for 45 mins until the lamb is tender.
  4. Scatter with the coriander and serve with naan or roti and yogurt, if you like. Any leftovers will keep in the fridge for up to 4 days.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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