Lamb Mince & Eggplant Curry 🌶

Try this aromatic curry using lamb mince, eggplants, tomatoes and the 'usual suspects' of Indian spices.  I would, once again, recommend my favourite Kashmiri chilli powder for its brilliant red colour and mild heat, but ordinary chilli powder is fine to use.  Adjust the amount you put in according to your taste, or tolerance.  Pre-packed Indian curry powder also comes in different degrees of spiciness.  What I do like plenty of in this dish is fresh mint. Together with the yoghurt, lime juice and diced tomatoes lavished over the top of the curry just before serving, they provide the 'top notes', complementing the 'base notes' provided by the robust main ingredients. Serve with basmati rice, or store-bought naan bread.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz lamb mince
• vegetable oil
• 3 Lebanese eggplants (350g / 12oz), cut into rounds
• 3 large tomatoes (250g / 9oz), roughly chopped
• 1 medium size onion, peeled and finely chopped
• 2 tablespoon fresh ginger, peeled and finely chopped
• 2 garlic cloves, peeled and finely chopped
• 1 teaspoon fennel seeds
• 5 green cardamom pods
• 1 cinnamon stick
• 1 teaspoon Kashmiri red chilli powder
• 2 tablespoons Indian curry powder
• sea salt
• ½ cup mint leaves, chopped
• 1 cup yoghurt
• 1 lime, cut into wedges

METHOD

1. Place cut eggplant pieces into a large bowl and mix with 1 tablespoon of oil.  Lay them out on a lined baking tray and bake in a preheated 220°C/425°F conventional or 200°C/400°F fan-forced oven for 10-15 minutes until golden brown.  Remove from oven and set aside.
2. Heat 1 tablespoon of oil in a large frying pan over medium heat.  Add the fennel seeds, cardamom pods and cinnamon quill and let them sizzle in the oil for a minute or so.  Add the onions, ginger and garlic and sauté for 3-4 minutes until softened and golden.
3. Increase the heat to high and add the lamb, a handful at a time, breaking the mince up with a wooden spoon or spatula to mix with the other ingredients.  Cook until the mince has browned.  Add the chilli powder and the curry powder.  Continue to cook, stirring often for  2-3 minutes until the lamb are coated with the spice mix.
4. Stir in the eggplants and tomatoes, reserving ¼ cup of the chopped tomatoes for garnishing later.  Add ½ cup water and bring it to a simmer.  Reduce heat to low and cook, stirring occasionally, for 15-20 minutes until the sauce has thickened.  Season with salt to taste.
5. To serve, top the curry with yoghurt, mint leaves, the reserved chopped tomatoes, and lime wedges.

Source (with adaptations):  Phoebe Wood