Lamb and Aubergine Curry

Name: Lamb and Aubergine Curry with Basmati Rice and Coriander
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Ground Coriander; 1 North Indian Style Spice Mix; 1 Chicken Stock Powder; 1 Echalion Shallot; 150 Basmati Rice; 200 Lamb Mince; 1 Aubergine; 1 Finely Chopped Tomatoes; 1 Garlic Clove**; 1 Coriander; 50 Water for the Curry; 300 Water for the Rice

with Basmati Rice and Coriander

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Hearty, warming and packed full of flavour, our lamb and aubergine curry is a wonderfully satisfying dish for weeknight dinners. Our chefs have chosen to roast the aubergine in the oven making the veg tender rather than a slimy, slushy texture. Combined with lamb, these are two great flavour combinations. Stirred in a rich, tomatoey sauce and flavoured with aromatic curry spices, this is a super-tasty curry that is easy to make. Serve with a sprinkling of coriander and enjoy!

Tags:

Spicy

•Under 600 calories

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.

Total30 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Ground Coriander

North Indian Style Spice Mix

Chicken Stock Powder

Echalion Shallot

150

Basmati Rice

200

Lamb Mince

Aubergine

(May contain traces of: Sellerie)

Finely Chopped Tomatoes

Garlic Clove**

Coriander

Not included in your delivery

Water for the Curry

300

Water for the Rice

Nutritional information

Energy (kcal)584 kcal

Energy (kJ)2445 kJ

Fat14 g

of which saturates6 g

Carbohydrate79 g

of which sugars14 g

Protein31 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Medium Saucepan

•Knife

•Lid

•Baking Tray

•Grill Pan

Instructions

Preheat the oven to 200°C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Peel, halve and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

When the water is boiling, add 1/4 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).

Pop the diced aubergine onto a large baking tray and sprinkle over the ground coriander and season with salt and pepper. Drizzle with oil, arrange in a single layer then roast on the top shelf of the oven until cooked and golden, 20-25 mins, turning halfway through.

In the meantime, heat a large frying pan over medium high heat (no oil). Once hot, add the lamb and season with salt and pepper. Cook until browned, 5-6 mins. Break it up with a spoon as it cooks. Once the mince is brown, drain and discard any excess oil in the pan, then lower the heat slightly and add the shallot. Cook until softened, 3-4 mins then stir in the garlic and curry powder. Cook for 30 seconds.

Add the finely chopped tomatoes, water for the curry (see ingredients for amount) and the stock powder to the lamb. Stir to dissolve the stock, bring to the boil, then lower the heat and simmer until the curry is thick and tomatoey, 8-10 mins. Stir occasionally.

Once cooked, stir the roasted aubergine into the curry and cook until piping hot, 1-2 mins. Mix in half the 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 and dig in!