Ingredients
- 60ml (1/4 cup) vegetable oil
- 2 brown onions, halved, thinly sliced
- 60g (1/4 cup) vindaloo curry paste
- 1 teaspoon garam masala
- 2 long fresh green chillies, thinly sliced
- 1 dried bay leaf
- 800g diced lean lamb
- 3 tomatoes, coarsely chopped
- 500ml (2 cups) water
- 3 Vivaldi potatoes, peeled, cut into 3cm pieces (see note)
- 1 eggplant, cut into 3cm pieces
- Fresh coriander sprigs, to serve
Directions
- Step 1
Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden.
- Step 2
Add the curry paste, garam masala, chilli and bay leaf and cook, stirring, for 1-2 minutes or until aromatic. Add the lamb and stir to coat. Add the tomato and half the water. Reduce heat to low. Cook, covered, for 1 hour or until the lamb is tender.
- Step 3
Add the potato, eggplant and remaining water. Cook, covered, for 30 minutes or until the potato is tender and the sauce thickens. Season with salt. Top with coriander to serve.
Recipe courtesy of www.taste.com.au
Serving size 6