Lamb Keema with Aubergine and Chickpeas

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Based on my Quick Keema with Lamb and Peas, I have replaced some of the lamb in this original recipe with canned chick peas and aubergines. They add wonderful contrasting textures, flavours and nutrients to this already wonderful curry. Just like the original, it is all made in one pan. The lamb mince is quickly cooked with onions, garlic, ginger, some classic Indian spices (nothing too out of the ordinary!) some stock, chopped aubergine, chick peas and also some green peas. On the table in 45 minutes, serve with some natural yoghurt and a good helping of chopped coriander and mint. Rice or naan or both are perfect accompaniments, and although it is a meal in it own right, you could also serve a salad alongside. This fabulous home cooked fakeaway packs a spicy punch, is very quick and easy to make and is far better for you (and your wallet)

How to make Lamb Keema with Aubergine and Chickpeas

Collect all the ingredients together:

• minced lamb
• vegetable oil or ghee, if necessary
• onion, peeled and chopped
• fresh ginger, peeled and finely chopped
• garlic, peeled and finely chopped
• curry powder
• ground cumin
• coriander powder
• turmeric powder
• chill flakes
• cinnamon stick
• fine salt
• freshly ground black pepper
• tomato puree
• aubergine, trimmed and cut into 1cm² cubes
• canned chick peas, drained
• stock, lamb, chicken or vegetable
• sugar, if necessary
• garam masala
• frozen peas or petit pois
• fresh coriander, chopped
• fresh mint leaves, finely chopped
• natural yoghurt

How to make this delicious curry:

1. Heat a frying pan or cast-iron pan over a moderately hot temperature, add the lamb and cook, stirring from time to time. It should take around 5 minutes. You do not need to add any oil.
2. When cooked, tip the lamb into a colander lined with kitchen paper and hold back around 1 – 1½ tablespoons fat in the pan. Add extra oil if necessary.
3. Finally chop the onion, either by hand or in a food processor, and add to the pan. Cook for 4 – 5 minutes, over a moderate heat, until soft and lightly caramelised.
4. Finely chop or crush the garlic and finely chop or grate the ginger. Alternatively blitz it in a small food processor. Add to the onion and cook for 1 minute.
5. Add the curry spice, cumin, coriander, turmeric, cinnamon, ½ teaspoon salt and the pepper and cook, stirring, for around 30 seconds until aromatic.
6. Add the tomato puree and cook, stirring for a further 2 minutes, stirring from time to time. This is an important step as it helps to intensify and sweeten the flavour whilst removing any sourness.
7. Return the lamb to the pan, tip in the chopped aubergine and chickpeas, add the salt and pepper and stir well to coat.
8. Pour in the stock and bring to a gentle simmer. Cover with a lid and cook over a medium low heat (or low if your oven heats strongly) for 30 minutes.
9. Add the garam masala and cook, lid off, over a moderately high heat to reduce the liquid, to your liking. Taste and adjust seasoning. Add the sugar, if necessary.
10. Take off the heat, scatter the peas over the top, do not mix in, cover and leave to rest for 5 minutes. The residual heat will cook the peas.
11. To serve, add the chopped coriander and mint, (holding a little back for a garnish) and stir well. Sprinkle with more coriander and mint and serve with a dollop of yoghurt.

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