Aubergine Curry With Lamb Cutlets Food

AUBERGINE CURRY WITH LAMB CUTLETS

Steps:

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

LAMB CURRY

Steps:

• Heat the oil and butter in a large saucepan, and fry the cloves, cardamoms, cinnamon sticks, bay leaves and peppercorns till they start to pop (over medium to high heat), should take a minute or so.
• Next add in the garlic-ginger paste and the onions and fry till soft and golden (add a little water if the mixture is sticking to the base).
• Next add in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and fry for another 5-10 mins adding a little water if necessary (bear in mind spices burn easily).
• Add in the beaten yoghurt and stir it in thoroughly for 2 minutes and then mix in the tomato paste and cook for another 5 minutes.
• Now add in the chunks of meat and stir in well making sure the meat is coated with the curry mixture.
• Add in water enough to cover the lamb (about 1/2 litre) giving it a good stir again and now reduce the heat to low and let this simmer gently with the lid on for 1 1/2 hours.
• Now add in the garam masala powder and cook for another 30 minutes till the sauce has thickened.
• Stir in the chopped coriander leaves and remove from heat.
• Serve hot with plain basmati rice or naan bread (Recipe #215545).

THAI RED CURRIED LAMB

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.