Lamb and Aubergine Curry
with Basmati Rice and Coriander
Hearty, warming and packed full of flavour, our lamb and aubergine curry is a wonderfully satisfying dish for weeknight dinners. This Lamb and Aubergine Curry is a super-tasty curry that is easy to make. Serve with a sprinkling of coriander and enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Aubergine
(May contain Celery)
1
Echalion Shallot
1
Garlic Clove
1
Coriander
150
Basmati Rice
1
Ground Coriander
200
Lamb Mince
2
North Indian Style Spice Mix
1
Finely Chopped Tomatoes
10
Chicken Stock Paste
Not included in your delivery
50
Water for the Curry
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).
Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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 over medium-high heat (no oil). Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Lower the heat slightly and add the onion. Cook until softened, 3-4 mins, then stir in the garlic and North Indian style spice mix. Cook for 30 secs. IMPORTANT: Wash your hands after handling raw mince.
Add the chopped tomatoes, water for the curry, sugar (see ingredients for both amounts) and chicken stock paste to the lamb. Stir together, bring to the boil, then lower the heat and simmer until the curry has thickened, 8-10 mins. Stir occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once cooked, stir the roasted aubergine into the curry and cook until piping hot, 1-2 mins. Mix in half the coriander and season to taste with salt and pepper. Fluff up the rice with a fork then serve in bowls with the curry spooned on top. Sprinkle over the remaining coriander to finish. Enjoy!
