Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Lamb Aubergine & Spinach Curry

This totally delicious curry is full of punchy flavour & goodness. Serve it with rice or add a handful of lentils & it will be filling enough without. Use lamb neck fillet but allow a minimum of 4 hours in a low oven or slow cooker. This cut of lamb is cheap, full of flavour and will just fall apart when cooked long and slow. ⠀ ⠀

Serves: 4-6

Prep: 20 minutes
Cooking: 4-6 hours
Total: 4-6 hours

Difficulty: moderate

 

INGREDIENTS

 

1kg lamb neck fillet diced⠀
2 onions sliced⠀
2 aubergines cut into 3 cm pieces⠀
100g fresh tomatoes roughly chopped⠀
100g fresh spinach⠀
400ml good lamb stock⠀ ⠀
Spices to toast:⠀
1 tsp fennel seeds⠀
1 tbsp coriander seeds⠀
1 tbsp cumin seeds⠀
½ tsp peppercorns⠀ ⠀
For the spice mix:⠀
1 onion roughly diced⠀
thumb sized piece of ginger peeled⠀
3 garlic cloves⠀
1 red chilli deseeded⠀
2 red peppers from a jar⠀
1 tbsp tomato puree⠀
1 tsp turmeric⠀
1 tbsp garam masala⠀
2 tbsp dried curry leaves⠀
Bunch fresh coriander⠀
All the toasted spices⠀ ⠀

Put the whole spices in a pan and toast on a high heat for a few minutes. Add all the spice mix ingredients to a food processor together with the toasted spices and blitz.⠀ ⠀
Add a lug of oil to a hot casserole pan and colour the sliced onions. Add the lamb and colour for a few minutes before adding the spice mix. Stir then add the fresh tomatoes and stock.⠀ ⠀
Bring to a simmer then put in a low oven (130 degrees) or slow cooker for 2 hours. Add the aubergine, stir and cook for a further 2-4 hours.⠀ ⠀
Stir in the fresh spinach until wilted and serve.⠀

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