Lamb and aubergine curry

Bini says: “The aromatic aniseed and heat from the black pepper and chilli combine with the rich flavour of the lamb to create a perfect marriage with the oak-aged flavours of Thatchers Vintage Cider.”

www.thatcherscider.co.uk

Thatchers Vintage Cider, 7.4% abv
All the craftsmanship of four generations of cidermaking has been poured into this Vintage cider which was voted Champion Cider in the 2013 International Brewing Awards. Matured in century old oak vats to create a rich golden, traditional medium dry cider, it’s well balanced and mature with a distinctive depth of character. Try Vintage with bold, savoury flavours, beef, lamb and spiced chutneys are ideal.

Yields1 Serving
 10 tbsp vegetable or rapeseed oil 6 pieces cassia bark 6 cloves 7 green cardamom pods 2 black cardamom pods 2 star anise 3 tsp cumin seeds 1 tsp fennel seeds 1½ tsp fenugreek seeds 900g onion (skinned and chopped) 1½kg lamb shoulder (cut into 5cm pieces) 16 garlic cloves (skin removed, made into a paste) 4 finger chillies (stalks removed, made into paste) 185g fresh ginger (peeled and made into a paste) 1¾ tsp turmeric 2 tsp red powdered chilli 3¾ tsp coriander (and cumin, heaped) 1¾ tsp garam masala some salt (to taste) 1 tsp sugar 400g tinned chopped tomatoes (blended) 375g aubergine (peeled, chopped and kept in cold) some stock
1

Pour the oil into a large saucepan, add the cassia bark, cloves, green cardamom, black cardamom, star anise until the whole spices begin to sizzle. Add the cumin seeds, fennel seeds, fenugreek seeds and onions. Stir well and cover and cook for 40 minutes on a gentle heat until the onions are soft, golden and have released their sweetness.

2

Meanwhile, in another large saucepan, add 3 litres of hot water to the pan and ¼ tsp of whole peppercorns. Add the lamb and cook for 25 minutes on a medium setting removing the impurities from the surface of the water.

3

Add the garlic, chilli paste and ginger to the onion mix and cook for 2 minutes until an aroma is released and the paste turn golden brown.

4

Add the remainder of the masala spices, salt and sugar. Stir well until the onions have been coated evenly with the spices.

5

Add the tinned tomatoes and continue to cook on a medium heat until the oils comes to the surface.

6

Next, drain the water away from the aubergine and add to the saucepan. Stir well, cover and cook on a low to medium heat for 8 minutes. Remove the lid and cook for a further 2 minutes on a high setting until the oils from the masala re-appear.

7

Now, add the lamb to the masala, mix well and add 700ml of stock to the pan. Stir and cover and cook for 2 hours on a low setting. Stir every 30 minutes to ensure the sauce doesn’t stick to the pan. If the sauce is looking thick, add more stock to loosen as desired.

8

Serve with buttery rice, onion and vinegar salad and fuleka cider puri.

CategoryCuisine

Ingredients

 10 tbsp vegetable or rapeseed oil 6 pieces cassia bark 6 cloves 7 green cardamom pods 2 black cardamom pods 2 star anise 3 tsp cumin seeds 1 tsp fennel seeds 1½ tsp fenugreek seeds 900g onion (skinned and chopped) 1½kg lamb shoulder (cut into 5cm pieces) 16 garlic cloves (skin removed, made into a paste) 4 finger chillies (stalks removed, made into paste) 185g fresh ginger (peeled and made into a paste) 1¾ tsp turmeric 2 tsp red powdered chilli 3¾ tsp coriander (and cumin, heaped) 1¾ tsp garam masala some salt (to taste) 1 tsp sugar 400g tinned chopped tomatoes (blended) 375g aubergine (peeled, chopped and kept in cold) some stock

Directions

1

Pour the oil into a large saucepan, add the cassia bark, cloves, green cardamom, black cardamom, star anise until the whole spices begin to sizzle. Add the cumin seeds, fennel seeds, fenugreek seeds and onions. Stir well and cover and cook for 40 minutes on a gentle heat until the onions are soft, golden and have released their sweetness.

2

Meanwhile, in another large saucepan, add 3 litres of hot water to the pan and ¼ tsp of whole peppercorns. Add the lamb and cook for 25 minutes on a medium setting removing the impurities from the surface of the water.

3

Add the garlic, chilli paste and ginger to the onion mix and cook for 2 minutes until an aroma is released and the paste turn golden brown.

4

Add the remainder of the masala spices, salt and sugar. Stir well until the onions have been coated evenly with the spices.

5

Add the tinned tomatoes and continue to cook on a medium heat until the oils comes to the surface.

6

Next, drain the water away from the aubergine and add to the saucepan. Stir well, cover and cook on a low to medium heat for 8 minutes. Remove the lid and cook for a further 2 minutes on a high setting until the oils from the masala re-appear.

7

Now, add the lamb to the masala, mix well and add 700ml of stock to the pan. Stir and cover and cook for 2 hours on a low setting. Stir every 30 minutes to ensure the sauce doesn’t stick to the pan. If the sauce is looking thick, add more stock to loosen as desired.

8

Serve with buttery rice, onion and vinegar salad and fuleka cider puri.

Lamb and aubergine curry