recipes-mains

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

Preheat oven to Gas 4, 180ºC, 350ºF.
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.
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.
Make salsa: Mix together in a small bowl all the ingredients
Serve the curry scattered with coriander salsa and rolled up chapatis.

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