Lamb and Aubergine Makhani

Friday, 5th October 2012

Hamlyn, 200 Curries p52. Another curry triumph. Marinade cubed lamb in a blended mix of garlic, ginger, vinegar, tomato puree and yoghurt, for up to 24 hours. I only managed about 1 hour. Gently fry some cardamon pods, onion and cinnamon in ghee or butter, until the onion is softened add the lamb mix and cook for 10 minutes. Add diced aubergine and chilli powder and simmer uncovered for 40 minutes to thicken the sauce. Add a little cream and simmer for 5 more minutes. Garnish with a little more cream and chopped coriander.
Very nicely creamy with just the right edge or spice. It was a little too tomatoey for me, although my partner liked it that way. Went down very well with saffron rice and the turkish breads again.