- 2 tablespoons plain flour
- 850g diced lamb
- 2 1/2 tablespoons vegetable oil
- 1 large brown onion, chopped
- 1 small cinnamon stick
- 10 fresh curry leaves
- 2 garlic cloves, crushed
- 1/3 cup Patak’s korma curry paste
- 1 cup Massel chicken style liquid stock
- 410g can finely chopped tomatoes
- 400g can cherry tomatoes in tomato juice
- 150g eggplant, cut into 1cm dice
- 400g can lentils, drained, rinsed
- 1/4 cup chopped fresh coriander leaves
- 20g butter, diced
Sweet potato topping
- 2 large (1kg) orange sweet potato, peeled, chopped
- 2 large (400g) desiree potatoes, peeled, chopped
- Step 1Place flour in a bowl. Add lamb. Toss to coat. Heat 1 tablespoon oil in a large heavy-based, flameproof casserole dish over medium-high heat. Add half the lamb. Cook, stirring, for 4 to 5 minutes or until browned all over. Transfer to a bowl. Heat 1 tablespoon oil in dish. Add remaining lamb. Cook, stirring, for 4 to 5 minutes or until browned all over. Transfer to bowl.
- Step 2Reduce heat to medium. Heat remaining oil in dish. Add onion. Cook, stirring for 3 minutes or until softened. Add cinnamon, curry leaves and garlic. Cook, stirring for 1 minute or until fragrant. Add paste. Cook, stirring, for 3 minutes or until fragrant. Return lamb to pan. Stir to coat.
- Step 3Add stock and tomato. Cover, bring to the boil. Reduce heat to low. Simmer for 1 hour. Add eggplant. Simmer, covered, for 1 1/2 hours or until lamb is tender. Add lentils. Season with salt and pepper. Simmer, uncovered, for 5 to 10 minutes or until lentils are heated through. Stir in coriander.
- Step 4Meanwhile, make sweet potato topping Preheat oven to 200°C/180°C fan-forced. Cook sweet potato and potato in a large saucepan of boiling water for 10 to 12 minutes or until tender. Drain. Return to pan. Mash until smooth. Season with salt and pepper.
- Step 5Spoon lamb mixture into a greased, 8-cup capacity rectangular baking dish. Top with mash and dot with butter. Bake for 40 minutes or until golden. Serve.
- High fibre
- Low carb
- Lower gi
Curry leaves are available in the fresh herb section of the supermarket.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas