Ingredients
- 1 lb lamb, cut into bite-sized pieces
- 1 large eggplant, peeled and cut into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 can coconut milk
- 1/2 cup chicken broth
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
Instructions
- Season the lamb with salt and pepper.
- In a large pot, heat the vegetable oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- In the same pot, add the onion and cook until soft, about 5 minutes. Add the garlic and ginger and cook for another minute.
- Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pot and stir to combine.
- Add the eggplant to the pot and stir to coat with the spices. Cook for 5 minutes.
- Add the chicken broth to the pot and bring to a simmer.
- Add the coconut milk to the pot and stir to combine.
- Return the lamb to the pot and stir to combine.
- Reduce the heat to low and simmer the curry for 45 minutes to an hour, until the lamb is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Variations
- Use beef, chicken, or tofu instead of lamb.
- Add vegetables such as carrots, bell peppers, or potatoes.
- Make it spicier by adding more cayenne pepper or red pepper flakes.
- Make it creamier by adding more coconut milk or heavy cream.
Conclusion
This lamb and eggplant curry with coconut milk recipe is a delicious and flavorful dish that is perfect for any occasion. It’s easy to make and can be customized to your personal preferences. Give it a try and enjoy a taste of India in your own home!