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Spiced lamb and eggplant rice

Jessica Brook
Jessica Brook

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Spicy lamb and eggplant rice recipe.
Spicy lamb and eggplant rice recipe.Jeremy Simons

An easy spin on lamb curry packed with flavour and punch.

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Ingredients

  • 2 tbsp ghee

  • 1 tsp mustard seeds

  • 1 tsp cumin seeds

  • 2 x 200g lamb backstraps, cut into 2cm pieces

  • 1/4 cup korma curry paste

  • 1 1/2 cups long grain rice

  • 1/4 cup eggplant pickle

  • 3 cups boiling water

  • 2 tbsp olive oil

  • 1/3 cup pot-set yoghurt, to serve

  • mint leaves, to serve

Method

  1. Step 1

    Heat ghee in a large heavy-based saucepan over medium-high heat. Add the spices and lamb, season with salt and pepper, and cook, stirring, for 3 minutes. Add the korma paste, rice, eggplant pickle and boiling water and bring to a simmer. 

  2. Step 2

    Reduce heat, cover with a lid and cook for 12 minutes. Take off heat and set aside to rest for 5 minutes. 

  3. Step 3

    Fluff the rice with a fork. Spoon over yoghurt and serve with mint.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/spiced-lamb-and-eggplant-rice-20221104-h27ma9.html