Lamb, eggplant & pea curry
Lamb, eggplant & pea curry is a comforting dish featuring tender lamb and soft eggplant simmered in a rich tomato-based sauce with sweet peas. This aromatic curry, seasoned with cumin and curry powder, is perfect for serving over rice or with flatbread.
Cook time 30 min
Prep time 20 min
Ingredients:
2 tbsp olive oil2 onions
2 garlic cloves
1 lb lamb mince
1/3 cup bread crumbs
2 tsp ground cumin
1 tsp salt
1/2 eggplant
1 tbsp curry powder
2 cans canned tomatoes
1 cup peas
2 tsp brown sugar
Lamb, eggplant & pea curry is a hearty and flavorful dish that's perfect for a cozy dinner. This recipe combines tender lamb, savory eggplant, and sweet peas in a rich tomato-based curry sauce. Whether you're cooking for family or friends, this dish is sure to impress with its aromatic spices and delicious taste.
Instructions:
- Finely chop the onions.
- Mince the garlic cloves.
- Dice the eggplant into small cubes.
- Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat.
- Add the chopped onions and cook, stirring occasionally, until they are soft and lightly browned, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the lamb mince to the pot and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Once the lamb is browned, add the bread crumbs, ground cumin, and salt. Stir well to combine.
- Add the diced eggplant to the pot and stir in the curry powder. Cook for another 5 minutes, letting the eggplant soften and absorb the flavors.
- Pour in the canned tomatoes, including their liquid, and stir everything together.
- Bring the mixture to a simmer, lower the heat, and let it cook for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
- Add the peas and brown sugar to the pot, stirring well.
- Continue to simmer for another 5-7 minutes, until the peas are heated through and the brown sugar has dissolved.
- Taste the curry and adjust the seasoning if necessary, adding more salt or curry powder as desired.
- Serve the lamb, eggplant, and pea curry hot, over rice or with flatbread.
Enjoy your homemade lamb, eggplant & pea curry with a side of steamed rice or warm naan bread. The complex flavors and comforting textures make this dish a standout meal. Plus, it's a great way to introduce more vegetables and protein into your diet.
Lamb, eggplant & pea curry FAQ:
The total cooking time for the Lamb, Eggplant & Pea Curry is approximately 40-45 minutes. This includes about 20 minutes for simmering the curry after adding the canned tomatoes.
The lamb is fully cooked when it is browned throughout and no longer pink, typically after 5-7 minutes of cooking. Ensure it reaches an internal temperature of at least 160°F (71°C) for safety.
Yes, you can substitute ground beef, turkey, or chicken for the lamb. However, cooking times may vary slightly depending on the meat used.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the curry for up to 3 months. Reheat thoroughly before consuming.
This curry pairs well with rice, naan, or flatbread. You can also serve it with a side of steamed vegetables or a cucumber salad for a refreshing contrast.
Cooking Tips:
- For a deeper flavor, toast the cumin and curry powder in the pan before adding other ingredients.
- If you prefer a spicier curry, consider adding some chopped fresh chili or cayenne pepper to taste.
- Use fresh, high-quality lamb mince for the best results.
- Salt the eggplant slices and let them sit for 20 minutes before cooking to remove any bitterness.
- Make sure to cook the onions until they are golden and caramelized for added sweetness.
- Feel free to substitute frozen peas if fresh ones are not available.
- Consider adding a dollop of yogurt or a squeeze of lemon juice on top before serving for a fresh, tangy finish.
Nutrition Facts
4 ServingsCalories 470kcal
Protein 24g
Carbohydrates 30g
Fiber 10g
Sugar 16g
Fat 36g
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