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Welsh Lamb Curry with Aubergine and Figs

Welsh Lamb Curry with Aubergine and Figs


Welsh Lamb Curry with Aubergine and Figs

Ingredients

  • 675g (12/2lb) Lean Welsh Lamb, Shoulder
  • 15ml (1tbsp) Oil
  • 1 Onion, roughly chopped
  • 2 Garlic cloves, crushed
  • 30ml (2tbsp) Garam Masala
  • 450ml (3/4pint) 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 (2tbsps) fresh coriander, chopped
  • 1 green chilli, desseded and finely chopped
  • Chapatis to serve

Method

  • Preheat oven to Gas 4, 180C, 350F
  • 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 11/2-2 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.