WEEK 35 CHOPPED TOMS Lamb and Aubergine Curry
with Basmati Rice and Coriander
- 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. 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!
Ingredients
1 pot(s)
Ground Coriander
1 pot(s)
North Indian Style Spice Mix
1 sachet(s)
Chicken Stock Powder
1 unit(s)
Echalion Shallot
150 grams
Basmati Rice
200 grams
Lamb Mince
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Garlic Clove
390 grams
Finely Chopped Tomatoes
1 bunch(es)
Coriander
Not included in your delivery
50 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Instructions
When the water is boiling, add 0.25 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 drizzle of oil in a large frying pan over medium high heat. 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 brown, 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!
