Easy recipe: Lamb, aubergine and coconut curry

If you're really after some feel-good food this week, give our lamb, aubergine and coconut curry a try. It’s so easy, so nutritious and so damn delicious - and you can cook it all in one pot, which is always a benefit.

Lamb is a great source of protein and CLA - Conjugated Linoleic Acids - which can lower your risk of various diseases. Combined with the aubergines, which are an excellent source of dietary fibre, vitamins B1 , B6 and potassium, this dish is as healthy as it is tasty!

The ingredients are a bit slap-dash so adapt the spice levels to suit. These quantities should easily feed three or four people, although our appetites probably aren't a good gage as we eat rather A LOT!


Ingredients

400/500g pack of diced lamb leg or shoulder

2 big/3 small aubergines - cut into small chunks

Half a bag of chopped fresh spinach

1 medium onion

Jug of beef stock - around 500ml

Big glug of vegetable oil

4 cloves of crushed/chopped garlic

2/3 teaspoons each of ground coriander, garam masala and ground cumin

Red chillies - as many as you like! I use 2/3 but you can leave them out entirely

Dessertspoon full of grated fresh ginger

1 heaped tablespoon of desiccated coconut

Optional toppings - a big spoon of Greek-style yoghurt and sprinkle with salted cashews and fresh coriander

To serve - You can use rice, or just a naan bread to dunk

Method

  1. Pop the oven on, at around 120°C. Heat the oil in a casserole dish on the hob and fry the aubergine until brown.

  2. Tip it onto a plate with some kitchen paper to blot any excess oil. Next, brown the lamb and onions in the same casserole dish then chuck the aubergine back in there.

  3. Add the ginger, spices, chillies (if using) and coconut and cook through for a few minutes until fragrant and the coconut starts to toast a little. Stir in your spinach and pour in the stock. Bring to the boil and simmer for a few minutes.

  4. Pop the lid on the casserole dish, whack it in the oven and cook for around 3 hours. Or you can use a slow cooker - put it on low for about six hours.

  5. You'll know when it's cooked as the lamb will be at that 'falling apart' stage and all the aubergine will have melted into the sauce.

  6. Dish up, grab your nuts (fnar!) and your fresh coriander - maybe even that yoghurt if you’d like a fresher flavour - put a couple of naan breads in the toaster and you’re good to go!