Aubergine Lamb Curry

Ingredients

• 2 tablespoons vegetable oil
• 300g pack diced lamb shoulder, cut into 2.5cm pieces
• 2 onions, diced
• 4 garlic cloves, crushed
• 2.5cm piece fresh ginger, peeled and grated
• 4 cardamom pods, lightly cracked
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 1 teaspoon medium chilli powder
• 1 teaspoon fennel seeds, crushed
• 1 large aubergine, trimmed and cut into 1.5cm cubes
• 1 x 400g tin chopped tomatoes
• 2 tablespoons tamarind paste
• 1 tablespoon brown sugar
• 10g fresh coriander, leaves chopped
• naan or roti, to serve (optional)
• yoghurt, to serve (optional)

Preparation

1. preheat the oven to gas 180°c. heat the oil in a casserole dish over a medium heat and add the lamb and a pinch of salt. fry for 4-5 mins until browned all over, then transfer to a plate.
2. add the onions to the pan and sauté 4-5 mins until soft and tender. add the garlic and ginger, cook for 1 min, then stir in the spices and cook for another 30-45 secs until fragrant.
3. stir in the aubergine and cook for 1 min. add the lamb back in along with the tomatoes, tamarind, sugar, 350ml water and 1 tsp salt, then bring to the boil. cover and transfer to the oven for 45 mins until the lamb is tender.
4. scatter with the coriander and serve with naan or roti and yogurt.