Lamb curry

Ingredients (for 6)

  • 1.5 kg shoulder of lamb with fat removed
  • 3 good-sized onions
  • 3 good-sized aubergines
  • 1 pepper
  • 1 tablespoon cumin seeds
  • 1 tablespoon mustard seeds
  • 2 1/2 tablespoons curry powder
  • Olive oil
  • Salt

    • Description

    Cut the meat into 3 cm pieces. Then, in a flameproof casserole, fry the chopped onions in olive oil over a low heat for 3 minutes.

    Add the cumin and mustard seeds and stir for 2 minutes. Add the meat and brown, then salt lightly. Sprinkle on the curry powder, stirring it in.

    Add 5 cl of hot water, cover and leave to simmer for just over an hour.

    35 minutes into the cooking time, add the aubergines (chopped and with the skin left on) and the diced pepper.

    Adjust the seasoning as necessary at the end of cooking. Adda drizzle of olive oil a few minutes before serving.