Lamb Curry with Aubergines
Inspired by Pakistani Mutton Karahi, this dish is a free interpretation. Instead of mutton, I used lamb and served the curry with diced and fried aubergines, they accompany the spicey meat well.
Ingredients | Serves 4
| Lamb Curry | |
| 800 g | Lamb without bones |
| 1 | Onion |
| 1 | Clove garlic |
| 400 g | Tomatoes |
| 1 liter | Water |
| 1 Tbsp | Ginger |
| 8 | Green chili |
| 2 Tbsp | Garam Masala |
| 1/2 Tbsp | Tumeric |
| 1 bunch | Fresh coriander |
| Salt and pepper for seasoning | |
| Accompanying vegetables | |
| 2–3 | Aubergine – depending on size |
Preparation
- Cut the meat into bite-size cubes. Finely chop the onions, the garlic, and the ginger. Slice the green chili and cut the tomatoes roughly into pieces.
- Saute the onion, garlic, ginger until softened, add the meat cubes and stirfry them until they are slightly browned – about 5–10 minutes.
- Add the tomatoes and the green chilis. Stir all together, season with 1 tablespoon of salt and fill in the water.
- Let the curry simmer on medium heat for 30 minutes in the covered saucepan.
- Add the Garam Masala and turmeric powder, stir the curry and let it simmer on a low heat for another 30 minutes or longer. Make sure, the curry doesn't burn on the bottom of the pan. Add some water if necessary.
- While the curry is simmering. Cut the aubergine into cubes – about 15 x 15 mm. Season with some salt and let them rest for 15 minutes. Drain the liquid from the aubergines.
- Add 1 tablespoon of oil into the frying pan and saute the aubergine on low to medium heat to brown and soften.
- Before serving the curry add half of the bunch of fresh coriander and stir into the curry and season with salt and pepper to taste.
Serve | Spoon the lamb curry onto the deep plates add a big spoonful of fried aubergines on the side. Sprinkle with fresh coriander and serve with bread.
