Indian Spiced Lamb Curry With Eggplant And Yogurt Sauce Recipe

Cooking Directions

• STEP 1.Marinate the lamb with yogurt, ginger-garlic paste, turmeric, cumin, coriander, and red chili powder.
• STEP 2.In a pan, heat oil and sauté onions until golden brown.
• STEP 3.Add tomatoes, eggplant, and the marinated lamb. Cook until the lamb is browned.
• STEP 4.Add water, cover the pan, and simmer until the lamb is tender and the flavors are well combined.
• STEP 5.In a separate bowl, whisk together yogurt, garam masala, and salt. Add it to the curry and cook for a few more minutes.
• STEP 6.Garnish with fresh cilantro and serve hot with rice or naan bread.

Cooking Tips

• You can substitute lamb with chicken or beef if desired.
• For a spicier curry, you can add chopped green chilies or increase the amount of red chili powder.
• To enhance the flavor, you can add a teaspoon of dried fenugreek leaves (kasuri methi) to the curry.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave until heated through.
• Serve the curry hot with rice or naan bread. It pairs well with a side of raita or pickles.