Lamb & aubergine curry with pomegranate
This curry is verging on tagine, but that all depends on how much spice you add to it. With the pomegranate in this you can definitely afford a bit of extra spice! If you go too far, just add yoghurt! Ingredients Oil for frying 250g cubed Lamb 1 large onion, diced 2 garlic cloves, crushed 2 fresh green chillies, finely chopped Bunch of fresh coriander, stalks finely chopped, leaves left for dressing Half an inch of ginger 1 tbsp chilli powder 1 tbsp garam masala 1 tbsp ground cumin 1 tbsp ground turmeric 4 large tomatoes, roughly chopped 8 cherry tomatoes, halved 4 baby aubergines, halved and sweated Tin of coconut milk A pint of stock (lamb if you have it, chicken if not) Bag of spinach 1 pomegranate Basmati rice to serve Method 1. Fry the lamb in the oil on a low heat until golden brown. 2. Set aside the lamb and in the same pan soften the onions. 3. Once the onions are softened, add the garlic, ginger, coriander ...