Lamb And Baby Eggplant Curry With Cashews And Coconut Recipe

Name: Lamb And Baby Eggplant Curry With Cashews And Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 6 None baby eggplants, cut into 1/3 inch-thick slices; 6 None lamb shanks, Frenched; 1 None Spanish onion, chopped finely; 3 cloves garlic, grated; 1/4 cup fresh ginger; 3 None fresh long red chilies, sliced thinly; 2 tsp each ground cumin, coriander and garam masala; 1 (13.5 oz) can diced tomatoes; 2 cups beef stock; 1 tbsp sesame seeds; 1/3 cup toasted salted cashews; 1 tbsp desiccated coconut; 3/4 cup Greek yogurt; 1 tbsp lightly packed fresh cilantro leaves

Servings: persons

1/4 cup vegetable oil
6 None baby eggplants, cut into 1/3 inch-thick slices
6 None lamb shanks, Frenched
1 None Spanish onion, chopped finely
3 cloves garlic, grated
1/4 cup fresh ginger
3 None fresh long red chilies, sliced thinly
2 tsp each ground cumin, coriander and garam masala
1 (13.5 oz) can diced tomatoes
2 cups beef stock
1 tbsp sesame seeds
1/3 cup toasted salted cashews
1 tbsp desiccated coconut
3/4 cup Greek yogurt
1 tbsp lightly packed fresh cilantro leaves

1
Heat 1 tbsp oil in a large frying pan over medium heat. Cook eggplant, in batches, until browned. Transfer to a 4.5-quart slow cooker.
2
Add 1 tbsp oil to pan. Sear lamb on all sides. Transfer to slow cooker.
3
Add remaining oil to pan. Cook onion, stirring, for 5 mins, or until softened. Add garlic, ginger, chilies and spices. Cook, stirring, for 1 min, or until fragrant. Stir in tomatoes and stock. Bring to a boil then transfer to slow cooker. Cook, covered, on low for 8 hours.
4
Meanwhile, dry-toast sesame seeds, cashews and coconut together until fragrant but not browned. Let cool then blend or process until finely ground. Stir into curry and season to taste.
5
Serve curry topped with yogurt and fresh cilantro.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup vegetable oil, 6 None baby eggplants, cut into 1/3 inch-thick slices, 6 None lamb shanks, Frenched, 1 None Spanish onion, chopped finely, and more.

Yes, Lamb And Baby Eggplant Curry With Cashews And Coconut falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb And Baby Eggplant Curry With Cashews And Coconut

How did you like this recipe?

Frequently Asked Questions