Aromatic Lamb, Brinjal and Coconut Curry

Name: Aromatic Lamb, Brinjal and Coconut Curry
Prep time: 5 min
Cook time: 70 min
Total time: 75 min
Yield: 4
Cuisine: South African
Ingredients: 30 ml vegetable oil; 5 ml cumin seeds; 400 g lamb, cubed; 1 onion, thinly sliced; 1 large aubergine (brinjal), sliced and quartered; 15 ml garlic and ginger paste; 1 tomato, diced; 48 g (1 sachet) Knorr mild Durban curry dry cook-in-sauce; 400 ml coconut milk; bunch coriander, finely chopped; 125 ml plain yoghurt; 8 naan breads to serve, buttered

4 People
75 min.
intermediate

Aromatic curry dinner recipes make a great weekday treat and this lamb and brinjal variation with coconut does just the trick.

Ingredients

30 ml vegetable oil
5 ml cumin seeds
400 g lamb, cubed
1 onion, thinly sliced
1 large aubergine (brinjal), sliced and quartered
15 ml garlic and ginger paste
1 tomato, diced
48 g (1 sachet) Knorr mild Durban curry dry cook-in-sauce
400 ml coconut milk
bunch coriander, finely chopped
125 ml plain yoghurt
8 naan breads to serve, buttered

Cooking Method

Heat oil in a saucepan over medium heat.
Add cumin seeds and fry for 1 min.
Add lamb and brown before adding the onion and brinjal.
Cook and stir until onion is tender.
Mix ginger and garlic paste and tomato into the saucepan, and cook for about 1 min.
Mix Knorr Mild Durban Curry Cook-In-Sauce with coconut milk and add to the lamb and brinjal.
Bring to the boil, cover and simmer for 50-60 min, until meat is tender.
Add coriander and serve with a dollop of plain yoghurt and buttered naan bread.