Lamb and Aubergine Curry
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.
The quantities provided above are averages only.
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
½
Sugar
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 thinly slice the shallot. 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 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 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 shallot. 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 and equipment 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 chopped 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!
