Name: Aubergine Curry with Lamb Cutlets Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 4 lamb cutlets; 2 medium aubergines, sliced; 1 onion, finely chopped; 3 garlic cloves, minced; 1 thumb-sized piece of ginger, grated; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 400ml coconut milk; 400g chopped tomatoes; 2 tbsp vegetable oil; Salt and pepper to taste; Fresh coriander, for garnish

Aubergine Curry with Lamb Cutlets Recipe

Sarina Clemmons Modified: April 18, 2024

Photos of Aubergine Curry with Lamb Cutlets Recipe

How To Make Aubergine Curry with Lamb Cutlets

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

Serves:

Ingredients

4 lamb cutlets
2 medium aubergines, sliced
1 onion, finely chopped
3 garlic cloves, minced
1 thumb-sized piece of ginger, grated
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
400ml coconut milk
400g chopped tomatoes
2 tbsp vegetable oil
Salt and pepper to taste
Fresh coriander, for garnish

Instructions

Heat the vegetable oil in a large pan over medium heat. Season the lamb cutlets with salt and pepper, then sear them for about 3-4 minutes on each side until browned. Remove from the pan and set aside.
In the same pan, add the onion, garlic, and ginger. Cook for 2-3 minutes until fragrant and golden.
Add the curry powder, turmeric, and cumin to the pan. Stir well to coat the onions and spices.
Add the aubergine slices to the pan and cook for 5 minutes, stirring occasionally to prevent sticking.
Pour in the coconut milk and chopped tomatoes. Stir well and bring to a simmer. Reduce the heat to low, cover the pan, and cook for 30 minutes until the aubergines are tender.
Return the lamb cutlets to the pan and cook for another 5 minutes until heated through. Adjust the seasoning with salt and pepper if needed.
Serve the Aubergine Curry with Lamb Cutlets hot, garnished with fresh coriander. Enjoy!