Wednesday, February 20, 2013

Coconut, Lamb & Brinjal Curry


30 millilitre Vegetable oil
5 millilitre Cumin seeds
400 gram Lamb, cubed
1 Onion, thinly sliced
1 Large brinjal, sliced and quartered
15 millilitre Garlic & ginger paste
1 Tomato, diced
1 KNORR Mild Durban Curry Dry Cook-In-Sauce
400 gram Coconut milk
¼ Bunch coriander, finely chopped
125 millilitre Plain yoghurt
8 Buttered naan bread to serve


Heat oil in a saucepan over medium heat.
Add cumin seeds and fry for 1 min.
Add lamb and brown before adding the onion and brinjal.
Cook and stir until onion is tender.
Mix ginger & garlic paste and tomato into the saucepan, and cook for about 1 min.
Mix KNORR Mild Durban Curry Cook-In-Sauce with coconut milk and add to the lamb and brinjal.
Bring to the boil, cover and simmer for 50-60 min, until meat is tender.
Add coriander and serve with a dollop of plain yoghurt and buttered naan bread.

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