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Aubergine curry with lamb cutlets

Aubergine curry with lamb cutlets

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Rating: 5 out of 5.21 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A showstopping family curry, perfect for a special occasion. Pair the chunky spiced aubergine and turmeric-coated lamb cutlets with rice and cooling yogurt

  • Easily doubled
  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal774
fat50g
saturates16g
carbs16g
sugars13g
fibre6g
protein6g
salt0.5g
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Ingredients

For the curry

For the lamb

To serve

Method

  • STEP 1

    For the lamb, mix the yogurt and turmeric, and brush it over each cutlet. Cut the aubergine into large wedges. Put a good slug of oil into a frying pan and fry the wedges on both side until they are browned all over and very soft (add more oil if you need to) – they should look almost translucent and lightly charred. Lift the wedges gently out of the pan with tongs, leaving the oil behind – if you have more than 1 tbsp oil left, pour some off.

  • STEP 2

    Put the fennel seeds and nigella seeds in the pan and heat them until they start to pop. Add the coriander, turmeric and chilli, and let the oil foam up a little with the spices. Add the ginger and garlic, and cook for 1 min, making sure the mixture doesn’t stick. Tip in the tomatoes and simmer the mixture for 3 mins or until it starts to thicken, then season well. Return the aubergine to the pan to continue cooking.

  • STEP 3

    Meanwhile, heat some oil in a frying pan. Salt the lamb cutlets on both sides and fry them until they are browned on the outside but still slightly pink inside. It’s important to make sure the fat is well browned.

  • STEP 4

    Spoon some yogurt over the curry and sprinkle with coriander leaves and nigella seeds. Serve with the lamb and chapatis or rice.

Goes well with

Recipe from Good Food magazine, March 2017

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Overall rating

Rating: 5 out of 5.21 ratings
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