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Curried Lamb with Aubergine and Chickpeas

Preparation time : 30 minutes,
Soaking time : Overnight,
Cooking Time : 1 1/2 Hours Ingredients,
Calories per serving: 190

ingredients

serves 4 - 6
1/2 shoulder boned lamb
2 medium onions
2 cloves garlic
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon
10 oz (275 g) dried chickpeas
1 pint (570 ml) lamb stock
1 lb (450 g) young aubergines
1 teaspoon salt
2 oz (50 g) creamed coconut
1 teaspoon lemon juice
Fresh coriander for garnish

method

1. Cut the lamb into 1 in (25 mm) cubes, discarding the excess fat, and finely chop the onions and garlic. Place the lamb in a large frying pan over a medium heat and quickly brown on all sides.

2. Add the onions, garlic and spices, stirring until the onion is transparent. Add the soaked, dried chickpeas and the stock. Bring to the boil, then reduce the heat and simmer for 45 minutes.

3. Meanwhile, to extract any bitter juices from the aubergines, cut into small cubes, sprinkle with the salt and leave to one side for about 30 minutes. Be sure not to buy mature aubergines, as they are much more likely to be bitter.

4. Look for aubergines which are shiny and do not have any brown or soft spots, they should also be weighty and firm.

5. After about 30 minutes, rinse the aubergines thoroughly, then add to the lamb and simmer for a further 45 minutes until the meat is tender. Crumble the creamed coconut into the pan and add the lemon juice.

6. Transfer to a serving dish, sprinkle with freshly chopped coriander and serve.

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