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Lamb and Aubergine Masala curry

Janine
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Masala rice

  • 2 cups Washed Basmati rice
  • 3 cups Boiling water
  • 1 Vegetable stock
  • 1 Tsp Vegetable oil
  • 1 Tbsp Masala powder

Tikka Masala paste

  • 2 Tbsp Coriander powder
  • 2 Tbsp Cumin powder
  • 1/2 tbsp Mustard powder
  • 1 tsp Cinnamon
  • 2 Bay leaves
  • 6 Curry leaves
  • 1 tbsp Ginger powder
  • 1 tbsp Garlic powder
  • 1 tbsp Star anise
  • 1 tbsp Kashmiri chilli powder
  • 1 tbsp Turmeric powder
  • 1/4 cup Vegetable oil
  • 1/2 tube Tomato paste
  • 1/8 Cup White wine vinegar
  • 1/8 cup water

Aubergine & Lamb curry

  • 1 Aubergine
  • 2 Tbsp Vegetable oil
  • 1 Tsp Sea Salt
  • 1 Large Red Onion
  • 2 Tbsp Grated Ginger
  • 2 Large Garlic
  • 1 Cinnamon stick
  • 1 Kilo Chopped lamb
  • 1 Tsp Cardamom
  • 1 Tsp Kashmiri chilli Powder
  • 1/2 Tsp Turmeric
  • 2 Chopped Tomatoes
  • 100 Grams Tikka Masala Paste
  • 1/2 Cup Yogurt
  • 1/4 Coriander

Instructions
 

Masala Rice

  • Start by washing your Basmati rice into the water is clear.
  • In a saucepan, add your oil and your vegetable stock and cook until the stock is fully dissolved. Add your washed basmati rice followed by your boiling water. mix everything. Cook on medium heat once water start boiling close the lid and cook on a low heat for 25 minutes.
  • Once done serve it with a sprinkle of masala powder. You can make your own powder or buy it ready from a store.

Masala paste

  • Start by roasting all your spices for 3 minutes on medium heat making sure to stir them around in the pan as they roast. Once the aroma of the spices starts to come out, set them on the side and let them cool down.
  • Once they’ve cooled down return the spices into the frying pan and add the water and stir until it become a paste, then add your vinegar and your tomato paste and cook on a medium heat until the spices begin to sizzle add your oil and fry for 30 seconds. Turn your heat to low and cook for two minutes.
  • You can store it in the fridge for up to a month and use it whenever you making a masala curry dish.

Aubergine and lamb masala curry

  • In a frying pan start by adding your ghee and your chopped red onions and cook them until they’re soft. Add your garlic and ginger and cook for 2 minutes.
  • Add your cinnamon stick, followed by your lamb and cook until the lamb is fully browned. While your lamb is browning mix your three spices together and add them on top of the lamb followed by your tomatoes and cook until the tomato has softened. It will take around 5 to 10 minutes depends on how big your chopped lamb slices are.
  • Once your lamb has fully cooked add your aubergine, followed by your masala paste and cook for five minutes on low. Add your yoghurt and cook for another five minutes no longer other wise your sauce will completely split. Sprinkle some coriander on top and serve with your masala rice.
    enjoy :)