This is an unusual and seriously good curry, originally from one of our favourite recipe writers, Karen Martini. What makes it special is the combination of whole spices (cumin, fennel, fenugreek, mustard seeds, fresh curry leaves), meltingly soft eggplant, sweet diced lamb shoulder and a sauce with an intriguingly silky texture from the use of yoghurt whisked with chick pea flour. Defrost before reheating in a microwave or saucepan, stirring occasionally, until piping hot.
lamb, chickpea flour, water, yoghurt, eggplant, cumin, fennel , fenugreek, mustard seeds, onion, garlic, chillies, ginger, turmeric, salt. tomatoes, curry leaves (MILK)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with a cucumber raita, chutney and rice or, to keep this a Thinner Dinner, cauliflower "rice" - cauliflower that you've blitzed in the food processor till it's in small rice-like pieces, then tossed in a dry frying pan (with spices if you like) till tender.