Lamb, eggplant & pea curry
Discover a delicious Lamb, Eggplant & Pea Curry recipe that's rich in flavor and simple to make. Ground lamb combined with eggplant, peas, and savory spices come together in a hearty dish. Savor the aromatic blend of curry powder, garlic, and cumin with a base of tomatoes, finished off with a touch of brown sugar. Perfect for a cozy dinner, this curry is sure to become a family favorite.
- 06 May 2024
- Cook time 30 min
- Prep time 20 min
- 4 Servings
- 12 Ingredients
Lamb, eggplant & pea curry is a hearty and flavorful dish that's perfect for a cozy dinner. This recipe combines tender lamb, savory eggplant, and sweet peas in a rich tomato-based curry sauce. Whether you're cooking for family or friends, this dish is sure to impress with its aromatic spices and delicious taste.
Ingredients:
Instructions:
- Finely chop the onions.
- Mince the garlic cloves.
- Dice the eggplant into small cubes.
- Heat 2 tablespoons of olive oil in a large pot or skillet over medium heat.
- Add the chopped onions and cook, stirring occasionally, until they are soft and lightly browned, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the lamb mince to the pot and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
- Once the lamb is browned, add the bread crumbs, ground cumin, and salt. Stir well to combine.
- Add the diced eggplant to the pot and stir in the curry powder. Cook for another 5 minutes, letting the eggplant soften and absorb the flavors.
- Pour in the canned tomatoes, including their liquid, and stir everything together.
- Bring the mixture to a simmer, lower the heat, and let it cook for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken.
- Add the peas and brown sugar to the pot, stirring well.
- Continue to simmer for another 5-7 minutes, until the peas are heated through and the brown sugar has dissolved.
- Taste the curry and adjust the seasoning if necessary, adding more salt or curry powder as desired.
- Serve the lamb, eggplant, and pea curry hot, over rice or with flatbread.
Tips:
- For a deeper flavor, toast the cumin and curry powder in the pan before adding other ingredients.
- If you prefer a spicier curry, consider adding some chopped fresh chili or cayenne pepper to taste.
- Use fresh, high-quality lamb mince for the best results.
- Salt the eggplant slices and let them sit for 20 minutes before cooking to remove any bitterness.
- Make sure to cook the onions until they are golden and caramelized for added sweetness.
- Feel free to substitute frozen peas if fresh ones are not available.
- Consider adding a dollop of yogurt or a squeeze of lemon juice on top before serving for a fresh, tangy finish.
Enjoy your homemade lamb, eggplant & pea curry with a side of steamed rice or warm naan bread. The complex flavors and comforting textures make this dish a standout meal. Plus, it's a great way to introduce more vegetables and protein into your diet.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 470kcal | 19% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 10g | 27% |
| Sugar 16g | 15% |
| Fat | |
| Fat 36g | 41% |
| Saturated 13g | 43% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 110mg | 20% |
| Vitamin B1 1.50mg | 125% |
| Vitamin B2 0.46mg | 35% |
| Vitamin B3 10mg | 60% |
| Vitamin B6 0.58mg | 34% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 2.64ug | 110% |
| Vitamin C 36mg | 40% |
| Vitamin E 1.66mg | 11% |
| Vitamin K 20ug | 16% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.36mg | 0% |
| Iron, Fe 5mg | 46% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 990mg | 29% |
| Selenium, Se 24ug | 46% |
| Sodium, Na 860mg | 57% |
| Zinc, Zn 4.75mg | 43% |
| Water | |
| Water 410g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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