Lamb And Aubergine Curry By Tracey Ramseebaluck

Lamb and Aubergine Curry. Ingredients. 1 kilo lamb cut into chunks

2 Onions sliced

1tbsp crushed garlic

1tbsp grated ginger

1 or 2 Aubergines cut in chunks

,2 tomatoes chopped

1 cinnamon stick

2 black cardamom

4 green cardamom bruised

1tsp Cumin seeds

1 Tej Patta

8 or 9 fresh curry leaves

1heaped tsp kasuri methi

2tsp coriander powder

2tsp cumin powder

1tsp black ground pepper

2tsp kashmiri chilli powder

1tsp turmeric

1tbsp club basaar mix

https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar

6or7 green chillies slit

chopped coriander

1and a half cups hot water from kettle, 5or6 tbsp oil



Method.

Heat oil in pan then add cumin seeds, cinnamon stick, cardamom pods,tej patta, fry for 30 seconds, then add onions and curry leaves, cook till onions are soft and golden brown then add garlic and ginger cook couple of minutes till raw smell is gone, then add all powdered spices mix well cook couple of mins then add tomatoes cook till soft and mushy and oil starts separating, then add lamb and mix well cook for 7 or 8 minutes on med High heat then add water stir bring to a boil then cover and lower heat and cook till lamb is tender ,in a separate pan quickly fry aubergine to get a little colour on it you don't have to do this you can just put it straight in curry add kasuri methi and green chillies and cook for another 15 mins till aubergine is soft and oil has separated, add chopped coriander.

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