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Fresh Living Network
Lamb curry with brinjals

Lamb curry with brinjals

You'll get superb results if you cook the meat until tender beforehand, and then 'marry' it to the sauce.
6
RECIPE TYPE:Mains
 
Method

Lamb

  • Place meat, onion, water and stock powder in a heavy-base saucepan with a tight-fitting lid and simmer slowly for about 2 - 21⁄2 hours, until meat is fork tender. Remove fat and gristle.

 

Curry sauce

  • Season onions with garlic and herb seasoning
  • Sauté seasoned onions, brinjal and green pepper slowly in oil until soft and beginning to brown.
  • Add garlic, curry powder, coriander, turmeric and cardamom. Cook gently, stirring, to develop the spice flavours.
  • Add ginger, chilli, cinnamon stick, tomatoes, sugar and half of stock from the cooked meat.
  • Simmer sauce very slowly for 10 minutes
  • Add meat and remaining cooking liquid. Add cornflour mixture and lemon juice.
  • Stir to thicken
  • Leave to stand overnight (in the fridge) or for a few hours at room temperature. This allows the flavours to develop and gives the meat time to absorb the lovely curry flavours.
  • Reheat and garnish with fresh coriander. Serve with rice and sambals like chutney, banana in yoghurt, finely chopped tomato and onion.

 

Variation

  • For a thicker, more traditional curry, replace the brinjal with 2 large potatoes.
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