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Lamb and eggplant karhi curry
This curry, originally from one of our favourite recipe writers, Karen Martini, uses whole spices - cumin, fennel, fenugreek and mustard seeds as well as fresh curry leaves. These spices are combined with meltingly soft, roasted eggplant, sweet diced lamb shoulder and a sauce with an intriguingly silky texture from the use of yoghurt whisked with chick pea flour.
Lamb, chickpea flour, yoghurt, eggplant, ground cumin and cumin seeds, fennel seeds , fenugreek seeds, mustard seeds, onion, garlic, ground chilli, red chilli, ginger, turmeric, salt, tomatoes, curry leaves, rice bran oil.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G RAWPER SMALL SERVE
ENERGY330.1kj2031.7kj
PROTEIN9.3g57.4g
FAT TOTAL2.9g18g
- SATURATED0.8g5g
CARBS2.8g17.5g
- SUGARS2.2g13.3g
SODIUM199.9mg1230mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Serve with steamed basmati or coconut rice, with a cucumber raita and chutney.   Can also be served with other curries like the kale, sweet potato and chickpea curry.

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.


TO COOK SMALL: pierce film in several places and microwave for 2 (from defrosted) to 5 minutes (from frozen). Peel back film, stir, replace loosely and heat for a further 1 minute. Alternatively, empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot. Allow to stand for 1 minute before serving. 

TO COOK LARGE: pierce film in several places and microwave for 3 (from defrosted) to 13 minutes (from frozen). Peel back film, stir, replace loosely and heat for a further 3 minutes.  Alternatively, empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C), or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot. Allow to stand for 1 minute before serving. 


DEFROST INFORMATION: Suitable for freezing. May be cooked straight from frozen or defrosted overnight in the fridge.  Keep refrigerated and consume within 48 hours.  For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only.  Microwave times checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.