Cumin Lamb and Aubergine Curry
with Spinach and Basmati Rice
- May contain traces of allergens
- Celery
Hearty, warming and packed full of flavour, our lamb and aubergine curry is a wonderfully satisfying dish for weeknight dinners. These are two great flavour combinations. Stirred in a rich, tomato sauce and flavoured with aromatic curry spices, this is a super tasty curry that's easy to make.
Ingredients
1 unit(s)
Aubergine
(May contain traces of: Celery)
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
200 grams
Lamb Mince
1 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Ground Cumin
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar
50 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then halve lengthways. Cut into roughly 2cm pieces.
Pop the aubergine onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast the aubergine on the top shelf until soft and golden, 25-30 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 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).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the lamb and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Add the garlic, North Indian style spice mix and ground cumin to the lamb. Cook until fragrant, 1 min.
Stir in the chopped tomatoes, chicken stock paste, sugar and water for the curry (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins.
Once cooked, stir the roasted aubergine through the lamb curry and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Fluff up the rice with a fork.
Share the rice between your bowls.
Top with the lamb curry.
Enjoy!
