A spicy, low-fat and very satisfying curry that combines lots of vegetables with lean, tender lamb chunks and lentils. Serve with wholemeal chappatis or naan.
Ingredients for lamb and eggplant curry
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1⁄2 teaspoon black mustard seeds
4 green cardamom pods, crushed and pods discarded
1 teaspoon chilli flakes
400 g lean leg of lamb, cut into 2.5 cm cubes
1 tablespoon vegetable oil
1 onion, sliced
2 red capsicums, deseeded and cut into 2 cm chunks
1 eggplant, cut into 2 cm chunks
1⁄2 cup (100 g) split red lentils
400 ml diluted salt-reduced or homemade beef stock
1 cinnamon stick
1⁄4 cup (25 g) flaked almonds, toasted
Preparation for lamb and eggplant curry
1. Place the cumin, coriander, fennel, mustard and cardamom in a mortar and crush with a pestle. Add the chilli flakes. Place the lamb in a bowl, add the spices and toss to coat evenly. Cover and chill for about 2 hours, or overnight.
2. Heat the oil in a large, deep saucepan or flameproof casserole dish and fry the onion, capsicums and eggplant for about 10 minutes, stirring occasionally, to soften.
3. Add the spiced lamb and lentils, then stir in the stock and cinnamon. Bring to the boil, then stir, reduce the heat and cover. Simmer gently for about 30 minutes until the meat is tender. Serve scattered with toasted flaked almonds.
• Curries improve in flavour if made ahead, allowing time for the flavours to mingle. Chill for a few hours or overnight, then reheat gently until thoroughly heated through. This would also freeze well.
Each serving contains
• 28.5 g protein
• 15 g fat of which 3.5 g saturates
• 9.5 g carbohydrate
• 4.5 g fibre
• 277 mg sodium
• 1218 kilojoules (291 Calories)