Welsh Lamb Curry with Aubergine & Figs

eatwelshlamb.com

Ingredients

  • 675g (1½lb) Lean Welsh Lamb shoulder, cubed
  • 15ml (1tbsp) Oil
  • 1 Onion, roughly chopped
  • 2 Garlic cloves, crushed
  • 30ml (2tbsp) Garam masala
  • 450ml (¾pt) Lamb stock
  • 5ml (1tsp) Cinnamon
  • 1 Aubergine, cut into small chunks
  • 6 Dried figs, roughly chopped
  • For the Coriander Salsa:
  • 1 Red onion, finely chopped
  • 30ml (2tbsp) Fresh mint, chopped
  • 30ml (2tbsp) Fresh coriander, chopped
  • 1 Green chilli, deseeded and finely chopped
  • Chapatis to serve

Method

  1. Preheat oven to Gas 4, 180ºC, 350ºF.
  2. Heat the oil in a large ovenproof pan or casserole pot. Add the Welsh Lamb cubes and brown on all sides. Add the onion and garlic, continue to cook for 1-2 minutes. Add the garam masala and coat all the ingredients.
  3. Add all remaining ingredients and bring to the boil, cover with lid or foil. Cook in preheated oven for 1½-2 hours until meat is tender and sauce thickened.
  4. Make salsa: Mix together in a small bowl all the ingredients
  5. Serve the curry scattered with coriander salsa and rolled up chapatis.

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