Herby Lamb Curry with Aubergine and Potatoes
This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!
Ingredients (serves 2):
4 medium Garden Potatoes
1 teaspoon coarse sea salt
4 tablespoons olive oil
1 teaspoon Graines à Roussir
2 thick slices (about 420 grams/ounces total) lamb leg
1 large aubergine, rinsed
1 large carrots
1 onion
1/3 hot chilli pepper
1 large garlic clove, minced
a bunch Garden Cilantro
half a dozen large leaves fresh mint
2 teaspoons ground turmeric
1 teaspoon Garam Masala
1/2 teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
1 tablespoon demerara sugar
a few sprigs Garden Cilantro
a few mint leaves
Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.
Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.
Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.
Peel and slice carrot. Finely chop onion.
When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.
Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.
Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.
Then, season with ground turmeric and Garam Masala.
Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.
Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.
Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.
Just before serving, stir demerara sugar into the skillet, until completely dissolved.
Finely chop Garden Cilantro and mint leaves.
Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.
