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, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 2031.7kj | 4063.5kj |
| PROTEIN | 57.4g | 114.9g |
| FAT TOTAL | 18.1g | 36.2g |
| - SATURATED | 5.2g | 10.4g |
| CARBS | 17.5g | 35g |
| - SUGARS | 13.3g | 26.7g |
| SODIUM | 1230.2mg | 2460.4mg |
Small:
Serves 1 (hungry!) to 2 adults with accompaniments.
Large:
Serves 3-4 adults with accompaniments.
Serve with steamed basmati or spiced rice, cucumber raita and chutney.
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.
Frozen product. Once defrosted, reheat and consume within 48 hours.
Defrost fully. Empty contents into a saucepan or microwave-safe container and reheat gently, stirring occasionally, until piping hot.
