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Lamb, eggplant & pea curry

  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 2 brown onions, finely chopped
  • 3 garlic cloves, crushed
  • 350g lamb mince
  • 35g (1/2 cup) fresh breadcrumbs (made from day-old bread)
  • 1/2 cup chopped fresh coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 small eggplant, finely chopped
  • 1 tablespoon mild curry powder
  • 2 x 400g cans Whole Cherry Tomatoes
  • 150g (1 cup) frozen peas
  • 2 teaspoons brown sugar
  • Fresh coriander leaves, to serve
  • Steamed white rice, to serve


  • 1
    Heat 2 teaspoons of oil in a large non-stick frying pan over medium heat. Cook half the onion for 4 minutes or until soft. Add two-thirds of the garlic. Cook for 30 seconds or until aromatic. Transfer to a bowl. Set aside to cool slightly. Stir in mince, breadcrumbs, chopped coriander, cumin and salt. Roll tablespoonfuls of mixture into balls.
  • 2
    Heat 2 teaspoons of remaining oil in pan over medium heat. Cook meatballs, turning, for 5 minutes or until golden.
  • 3
    Heat remaining oil in a saucepan over medium-high heat. Cook the eggplant and remaining onion and garlic for 5 minutes or until soft. Stir in curry powder. Add the tomatoes. Bring to boil. Reduce heat to low. Cook for 10 minutes. Stir in the meatballs, peas and sugar. Cook for 2 minutes or until heated through. Sprinkle with coriander leaves and serve with rice.

Source: taste.com.au


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