ninasnosh

By adding eggplant/aubergine to the lamb curry recipe you can make a healthier dish and vary the taste slightly. The eggplant/aubergine makes the consistency of the sauce thicker – you simmer it for as long as you cook the lamb so it actually disappears into the sauce.

If you would like to try  ‘Lamb curry with extra goodness’ then follow my recipe for ‘lamb curry’ but also add the following steps.

1. I used 3/4 of the above eggplant/aubergine and chopped it up into small pieces
2. Once the tomato sauce is ready add the chopped eggplant/aubergine
3. Cover the saucepan with a lid and simmer for 5 minutes
4. Then add the meat and follow my original lamb curry recipe
5. As always taste the dish before serving – we have added an extra ingredient you may need a touch more of the spices

adding the eggplant/aubergine

as you can see the eggplant has disappeared into the sauce resulting in a lovely tasty and filling sauce

This entry was posted on June 5, 2012 at 2:36 pm and is filed under Lamb, My top tips, Recipes with tags chillies, coriander, curry, easy, essentials, food, fresh tomato, garlic, ginger, ground cumin, hungry, indian, kitchenwaredirect, masala, recipes, spices, spicy, tinned tomatoes, yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.