Slow-cooker lamb & eggplant curry

Name: Slow-cooker lamb & eggplant curry
Cook time: 8 h 45 min
Total time: 8 h 45 min
Cuisine: Asian, Indian
Ingredients: 6 baby eggplants (360g); 1/4 cup (60ml) vegetable oil; 6 french-trimmed lamb shanks (1.5kg); 1 brown onion (200g), chopped finely; 3 clove garlic, grated; 5 centimetre piece fresh ginger (25g); 3 fresh long red chillies, sliced thinly; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 teaspoon garam masala; 400 gram canned diced tomatoes; 2 cup (500ml) beef stock; 1 tablespoon sesame seeds; 1/4 cup (50g) roasted salted cashews; 1 tablespoon desiccated coconuts; 3/4 cup (200g) greek-style yoghurt; 1/4 cup lightly packed fresh coriander leaves

5 steps

Cook:8h 45min

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

Updated at: Thu, 17 Aug 2023 02:36:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories617.5 kcal (31%)

Total Fat42.4 g (61%)

Carbs15.6 g (6%)

Sugars6.4 g (7%)

Protein42.9 g (86%)

Sodium421.5 mg (21%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

360gbaby eggplants

¼ cupvegetable oil

200gbrown onion

3 clovegarlic

25gfresh ginger

2 teaspoonground cumin

2 teaspoonground coriander

2 teaspoongaram masala

400 gramcanned diced tomatoes

2 cupbeef stock

1 tablespoonsesame seeds

¼ cuproasted salted cashews

1 tablespoondesiccated coconuts

¾ cupgreek-style yoghurt

¼ cupfresh coriander leaves

lightly packed

Instructions

Step 1

Cut eggplants into 3cm thick slices. Heat 1 tablespoon of the oil in a large frying pan over medium heat; cook eggplant, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.

Step 2

Heat another tablespoon of the oil in same frying pan over medium heat; cook lamb, in batches, until browned. Transfer to the slow cooker.

Step 3

Heat remaining oil in same frying pan over medium heat; cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock; bring to the boil. Transfer to the slow cooker. Cook, covered, on low, for 8 hours.

Step 4

Dry-fry seeds, nuts and coconut until fragrant but not coloured; cool. Blend or process until finely ground. Stir nut mixture into curry. Season to taste.

Step 5

Serve curry topped with yoghurt and coriander.

View on womensweeklyfood.com.au

↑Support creators by visiting their site 😊