Aubergine curry with lamb cutlets

Aubergine curry with lamb cutlets

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(3 ratings)

Prep: 15 mins Cook: 50 mins

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

Nutrition and extra info

  • Easily doubled
  • Gluten-free

Nutrition: per serving

  • kcal774
  • fat50g
  • saturates16g
  • carbs16g
  • sugars13g
  • fibre6g
  • protein6g
  • salt0.5g
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Ingredients

    For the curry

    • 1 large aubergine
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 tsp fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • 1 tsp nigella seeds
    • 2 tsp ground coriander
    • large pinch of turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • large pinch of chilli powder
    • 2cm piece of ginger, finely grated
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 4 garlic cloves, crushed or finely grated
    • 1 can peeled cherry tomatoes

    For the lamb

    • 8 small lamb cutlets, French trimmed
    • 2 tbsp plain yogurt
    • ¼ tsp turmeric
      Turmeric

      Turmeric

      term-er-ik

      Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

    • olive oil, for frying
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    To serve

    • yogurt, coriander leaves and nigella seeds
      yogurt

      Yogurt

      yog-ert

      Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

    • cooked rice
      Rice

      Rice

      r-eye-s

      Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

    Method

    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.

    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.

    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.

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

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    catie74
    19th May, 2017
    Winner in our house. 2 adults, a 7, 9 and 12 year old, 5 empty plates apart from cutlet bones. Enough said
    vikingpurplepenguin's picture
    vikingpurplepenguin
    13th May, 2017
    5.05
    Very nice, and not too complicated. I thought we had lamb in but we didn't do substituted it with 2 chicken breasts (460g ish) cut in to cubes. Served with steamed rice with quinoa. I would maybe add something else to the yogurt marinade when using chicken as it's obviously not as full flavoured as lamb would be. Scoffed down by my whole family, will definitely be making again.
    juliemorby
    29th Apr, 2017
    5.05
    Made this aubergine curry today and it was delicious. I used chicken fillets instead of lamb. Easy recipe and will definitely make this again.
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